Soy and Chilli Chicken
Soy and Chilli Chicken



  • 2 tbsp Shaohsing wine
  • 1 tbsp cornflour
  • 3 chicken breasts, cut into bite-sized chunks
  • 2 tbsp soy sauce
  • 3 tbsp oil
  • 2 red capsicums, cut into chunks
  • Bunch of spring onions, whites cut into 4 cm lengths, greens finely chopped
  • Thumb-sized piece of ginger, sliced
  • 1 sliced red chilli
  • ½ tsp sugar
  • 2 tsp vinegar
  • 80g roasted cashews
  • Noodles, cooked to serve
  • Mix half the soy sauce with the cornflour and wine, then toss in the chicken chunks to coat. Heat half the oil in a wok and stir-fry the chicken for 5 mins or until golden all over. Remove to a plate and set aside.
  • Heat the remaining oil in the wok and stir-fry the spring onion whites, capsicums, garlic, ginger and chilli for 2 mins. Add the vinegar and sugar, stir in the remaining soy and sizzle for 30 seconds before tipping in the chicken and any resting juices, along with the nuts. Stir-fry for 2 mins, then add the spring onion greens and toss through. Serve with noodles.
15 mins
4 serving

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