Soy and Chilli Chicken
Soy and Chilli Chicken



  • 2 tbsp dry sherry
  • 1 tbsp cornflour
  • 2 tbsp soy sauce
  • 3 chicken breasts, chopped into chunks
  • 3 tbsp veg oil
  • 2 red capsicums, chopped
  • Small bunch of spring onions, sliced
  • Thumb-sized piece of ginger, sliced
  • 1 red chilli, sliced
  • ½ tsp sugar
  • 2 tsp vinegar
  • 80g roasted cashew nuts
  • Noodles, cooked to serve
  • Mix the sherry, cornflour, half the soy sauce in a bowl, then toss in the chicken pieces and mix to coat. Heat up some oil in the wok, and fry the chicken chunks for 5 mins until golden all over. Set aside on a plate to drain.
  • Heat up the rest of the oil and fry the capsicums and spring onions for a minute. Add the ginger, garlic, and chilli, stir fry for a minute more, then add the vinegar, sugar, and the rest of the soy sauce. Let it bubble for a minute, then return the chicken to the wok along with the nuts. Fry for 2 mins more, then serve with cooked noodles, and enjoy.
15 mins
4 serving

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