Classic Chinese stir fry. Great mid week meal.
Ingredients – Serves 2
For the sauce – Whisk together in a small jug or bowl and set to one side.
- 1 tbsp hoisin or oyster sauce
- 1 tsp fish sauce
- 1/2 tsp Maldon salt (if using finer salt reduce this to 1/4 tsp)
- 1/2 tsp cracked black pepper
- 1 tsp palm sugar or brown sugar
- 1 heaped tbsp cornstarch
- 80ml water
For the stir fry – Prepare the chicken, mushrooms, brown onion and spring onion and place each of them in a separate bowl. Then prepare the garlic, ginger and chilli and place toghether in a another bowl.
- 1 tbsp vegatable oil
- 400g chicken thighs, thinly sliced
- 200g chestnut mushrooms, quartered
- 4 spring onions, chopped into three, then sliced lengthwise
- 1 brown onion, sliced
- 2 cloves garlic, thinly sliced
- large piece root ginger, thinly sliced
- small birdseye chilli, finely chopped
- Optional chopped coriander and/or toasted cashew nuts to garnish
Method
- Start by cooking the rice and allow it to rest while you bring the stir fry together, which takes minutes.
- Heat a wok or large saucepan to medium/high heat and add the oil. Then fry the mushrooms for a few minutes until cooked, and place them back into their bowl. We will reintroduce these later.
- For the next step, add a little more oil if needed, and fry the chicken for 2-3 minutes until no longer pink, then take it out and place it in the bowl with the cooked mushrooms.
- Next fry the brown onion for a few minutes until soft, then add in the garclic, ginger and chilli and fry for another minute or so.
- Finally, reintroduce the chicken, mushrooms along with the spring onions and the sauce. Stir fry everything together for a few minutes, then serve with the rice and garnish with the coriander and cashews.
