|45 ml||sunflower oil|
|1||spring onions — a bunch, sliced|
|15 ml||fresh ginger — chopped|
|1||fresh chillies — deseeded, thinly sliced|
|500 g||chicken thighs — bones removed and cut into strips|
|250 g||green beans — sliced|
|1||yellow pepper — cut into strips|
|250 g||cabbage — shredded|
|1||tomato — deseeded and cut into strips|
|10 ml||brown sugar|
|10 ml||soy sauce|
|30 ml||fish sauce|
|sea salt and freshly ground black pepper|
|30 g||unsalted roasted peanuts — chopped|
|lettuce or jasmine rice for serving|
Heat a non-stick wok or a heavy based saucepan over high heat, add oil and fry spring onions, garlic, ginger and chilli for 3 minutes.
Add the chicken and stir-fry until cooked through.
Add green beans, pepper, cabbage and tomato and stir-fry for 5 minutes or until the vegetables are just crisp.
Add the sugar, soy sauce, fish sauce and water.
Season with salt and freshly ground black pepper.
Allow to cook for a further 2 minutes or until sauce has reduced a little.
Finally add peanuts and sprouts.
Serve immediately over lettuce or jasmine rice.