Ingredients
- 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
- A handful of spinach
- 2 tsp malt vinegar
- rice to serve
- seamed seeds
Method
STEP 1
Mix the 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.
STEP 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, spinach 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.
