Serves 1
Directions
- 1Grate the garlic and ginger and stick it in a bowl.
- 2Slice the peppers and cut the spring onions into pieces.
- 3Add the green beans to the bowl.
- 4Cut the baby button mushrooms and baby corn.
- 5Cut the chicken thighs into strips.
- 6Add corn flour, rice wine, sesame oil, dark soy sauce, and white pepper to the chicken and mix well.
- 7Fry the chicken in a hot pan with sesame oil until nicely browned and cooked through, then remove.
- 8Add a touch more sesame oil to the pan, then fry off your garlic, ginger and veggies.
- 9Add a splash of water to take up any of the brown bits at the bottom of the pan, then add your chicken back in.
- 10Add some rice wine, light soy sauce, and honey. Give it all a good mix through.
- 11Serve with brown rice and sprinkle some sesame seeds.
Ingredients
- thumb sized piece ginger, peeled & grated
- 3 cloves garlic, peeled & grated
- 1 orange pepper
- 0.5 red pepper
- 1 bunch spring onion
- 100 g green beans
- 150 g baby button mushrooms
- 75 g baby corn
- 500 g chicken thighs, cut into pieces
- 1 tbsp corn flour
- 1 tbsp rice wine
- 2 tbsp sesame oil
- 2 tbsp dark soy sauce
- pinch white pepper
- 1 tbsp sesame oil
- 1 tbsp rice wine
- 1 tbsp light soy sauce
- heaped tbsp honey
- sesame seeds
Equipment
knifecutting boardbowlmicroplanepan
Tips
- You can use whatever leftover veggies you have in the fridge.
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