BBC Good Food Magazine

FRIDAY NIGHT

Ready in just 30 minutes, this takeaway-style dish works with rice on the side or noodles tossed through it

- recipe BARNEY DESMAZERY photograph HAYLEY BENOIT

A takeaway-style stir-fry to kick off the weekend

Soy & chilli chicken with peppers & peanuts

What’s great about this is you can pack it full of other crunchy veg you might have in the fridge, like green beans, long-stem broccoli or ready-to-eat beansprout­s.

SERVES 4 PREP 15 mins COOK 15 mins EASY

2 tbsp Shaohsing wine or dry sherry 1 tbsp cornflour

2 tbsp soy sauce

3 chicken breasts, cut into large

chunks

3 tbsp sunflower oil

2 red peppers, deseeded and cut

into large chunks small bunch of spring onions, whites cut into finger lengths, greens finely sliced

4 garlic cloves, finely sliced thumb-sized piece of ginger, peeled

and finely sliced

1 red chilli, sliced

½ tsp caster sugar

2 tsp malt vinegar

80g roasted peanuts or cashews rice or noodles, to serve (optional) 1 Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasional­ly, until golden on all sides. Scoop out onto a plate.

2 Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERVING 412 kcals • fat 23g • saturates 3g • carbs 12g • sugars 7g • fibre 4g • protein 36g • salt 1.6g

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