Hunan Chilli Chicken with Garlic and Spring Onion
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Ingredients
- 500 g chicken thigh fillets, diced
- 3 fresh red chilli
- 4 garlic cloves
- 4 spring onions
- 2 tbsp light soy sauce
- 1 tbsp chinese rice wine
- 1 tsp cornflour
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 236 kcal
- Protein
- 26.1 g
- Carbohydrate
- 3.5 g
- of which sugars
- 1.2 g
- Fat
- 12.5 g
- of which saturates
- 2.7 g
- Fibre
- 0.7 g
- Salt
- 1.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the chicken with the cornflour and chinese rice wine and leave to marinate for 10 minutes.
- 2
Heat the groundnut oil in a wok until hot and stir-fry the chicken for 4 minutes, until golden and cooked through with no pink remaining, then lift out.
- 3
Add the garlic and sliced fresh red chilli to the wok and fry for 30 seconds until fragrant.
- 4
Return the chicken to the wok with the light soy sauce and the spring onions, cut into lengths.
- 5
Toss everything together for 2 minutes, until well combined and hot through.
- 6
Serve immediately with steamed rice.
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