Soy Chilli Chicken Stir-Fry with Peppers and Peanuts

Name: Soy Chilli Chicken Stir-Fry with Peppers and Peanuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 chicken breasts, cut into large chunks; 2 red peppers, deseeded and cut into large chunks; 1 small bunch spring onions, whites cut into lengths and greens thinly sliced; 4 cloves garlic, finely sliced; 1 thumb-sized piece ginger, peeled and finely sliced; 1 red chilli, sliced; 2 tbsp soy sauce; 2 tbsp Shaoxing wine or dry sherry; 3 tbsp sunflower oil; 1 tbsp cornflour; 80 g roasted peanuts or cashews; 2 tsp malt vinegar; 1/2 tsp caster sugar; rice or noodles, to serve

This quick soy chilli chicken stir-fry is packed with tender chicken, sweet peppers, fresh ginger, and crunchy peanuts in a glossy savory sauce. It is a fast, flavor-loaded dinner that works perfectly with steamed rice or noodles.

Servings4 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

chicken breasts, cut into large chunks
3
red peppers, deseeded and cut into large chunks
2
spring onions, whites cut into lengths and greens thinly sliced
1 small bunch
garlic, finely sliced
4 cloves
ginger, peeled and finely sliced
1 thumb-sized piece
red chilli, sliced
1
soy sauce
2 tbsp
Shaoxing wine or dry sherry
2 tbsp
sunflower oil
3 tbsp
cornflour
1 tbsp
roasted peanuts or cashews
80 g
malt vinegar
2 tsp
caster sugar
0.5 tsp
rice or noodles, to serve

Step-by-Step Instructions

In a large bowl, whisk together the Shaoxing wine, cornflour, and 1 tbsp of the soy sauce until smooth. Add the chicken and toss well to coat. If you have time, cover and chill for up to 24 hours for deeper flavor.

Heat 1 1/2 tbsp of the oil in a wok or large frying pan over high heat. Add the chicken in a single layer and stir-fry for 4 to 5 minutes until lightly golden. Transfer to a plate.

Add the remaining 1 1/2 tbsp oil to the same pan. Stir-fry the red peppers and the white parts of the spring onions for 1 minute. Add the garlic, ginger, and chilli, then cook for 30 seconds to 1 minute until fragrant.

Stir in the remaining 1 tbsp soy sauce, the sugar, and the malt vinegar. Return the chicken and any resting juices to the pan, add the peanuts or cashews, and toss for 1 to 2 minutes until the chicken is fully cooked and the sauce lightly coats everything.