World Cuisine

  • 1 tablespoon cornflour
  • ½ teaspoon sesame oil
  • 2 tablespoons dark soy sauce
  • 6 tablespoons Shaoxing rice wine
  • 625 g (1¼ lb) skinless chicken thigh fillets, cut into bite-sized pieces
  • low-calorie cooking spray
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon peeled and finely grated fresh root ginger
  • 100 g (3½ oz) mangetout, trimmed
  • 1 red pepper, cored, deseeded and cut into bite-sized pieces
  • 250 ml (8 fl oz) chicken stock
  • 1 cinnamon stick

Mix together the cornflour, sesame oil, half the soy sauce and 1 tablespoon of the rice wine in a bowl until smooth. Add the chicken and toss to coat evenly.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat until smoking. Add the chicken and stir-fry for 4–5 minutes until lightly browned. Transfer to a plate.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a medium heat. Add the garlic and ginger and stir-fry for 30 seconds, then add the mangetout and red pepper and stir-fry for a further 3–4 minutes or until tender.

Return the chicken to the pan and stir in the stock, cinnamon stick and the remaining soy sauce and rice wine. Reduce the heat to medium and simmer, stirring occasionally, for 12–15 minutes until the chicken is cooked through and the sauce is reduced. Discard the cinnamon, then serve in warmed bowls with steamed rice.

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