Spicy Chinese chicken stir-fry recipe

Total time25 mins

15 minspreparation time

10 minscooking time

Dried red chillies give this colourful stir-fry a spicy kick but leave them out if you don't like your food too hot.

Ingredients

2 portion(s)

chicken breasts, cut into strips or small chunks

1 tsp

finely grated root ginger or ginger puree

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

olive oil

carrot, cut into matchsticks

red pepper, deseeded and chopped

75 g

sugar snap peas, sliced into 3 lengthways

spring onions, trimmed and cut into 2.5cm lengths

50 g

bean sprouts

100 g

unsalted, unroasted peanuts or cashews

dried red chillies, deseeded and very finely chopped

 ½ tsp

caster sugar

1 tbsp

rice vinegar

Preparation

Step 1

Put the chicken in a bowl. Whisk together the ginger and Kikkoman Soy Sauce, pour over the chicken and stir until all the pieces are evenly coated. Set aside in the fridge for 1 hour or longer to marinate.

Step 2

Heat ½ tbsp oil in a wok or large deep frying pan and stir-fry the nuts over a high heat for 1 minute or until golden. Drain the nuts from the pan with a slotted spoon and set aside.

Step 3

Lower the heat to medium-high and add a tablespoon of the oil. Add the chicken and its marinade and stir-fry for 3 minutes. Drain the chicken from the pan and set aside.

Step 4

Add the remaining oil to the pan and stir-fry the carrot and red pepper for 2 minutes. Add the sugar snap peas and spring onions, stir-fry for 1 minute, then add the bean sprouts and stir-fry for a further 1 minute.

Step 5

Return the chicken to the pan with the peanuts and add the dried chillies. Sprinkle over the sugar and rice vinegar and toss everything together over the heat for 2 minutes until piping hot. Add extra soy sauce if liked.

Step 6

Serve at once with egg fried rice seasoned with Kikkoman Soy Sauce.

Tip:

The stir-fry can be made using a different selection of vegetables - try courgettes, baby corn, mushrooms, white radish, fine green beans or tenderstem broccoli. Slice or cut the vegetables into small pieces and adjust the stir-frying time as necessary.

Recipe-ID: UK82

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