Chinese chicken stir-fry

4 servings Prep: 20 mins, Cooking: 20 mins
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By Food24 April 17 2019
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Ingredients (17)

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
65 ml water
sea salt and freshly ground black pepper
30 g unsalted roasted peanuts — chopped
100 g sprouts
lettuce or jasmine rice for serving
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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.

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