Crispy chicken in a sticky Thai-flavoured sauce is stir fried with cooked rice and vegetables in this quick and easy weeknight meal that the whole family will love.
2 people made this
2 or 3 tablespoons cornflour
1 teaspoon salt
2 teaspoons Chinese five spice powder
500g chicken thigh fillets, cut into thin strips
vegetable oil, for deep-frying
1 tablespoon sesame oil
2 cloves garlic, crushed
1 teaspoon finely grated fresh ginger
1 bunch Chinese broccoli (gai lan), chopped
150g mangetout, halved
1 carrot, grated
4 tablespoons sweet chilli sauce
2 tablespoons oyster sauce
2 tablespoons grated palm sugar
2 tablespoons lime juice
1 tablespoon fish sauce
400g cooked jasmine rice
2 tablespoons freshly chopped coriander
Method Prep:15min › Cook:15min › Ready in:30min
Combine cornflour, salt and five spice in a resealable food bag. Add chicken and toss to coat.
Fill a wok one-third full with vegetable oil and heat over high heat. Fry chicken, in two batches, for 3-4 minutes or until crispy. Transfer to a plate lined with kitchen paper.
Discard vegetable oil and wipe wok clean. Heat sesame oil in wok over high heat. Stir fry garlic and ginger for 30 seconds. Add Chinese broccoli, mangetout and carrot; stir fry for 2 minutes. Transfer vegetable mixture to a bowl.
Add sauces, palm sugar, lime juice and fish sauce to wok; bring to the boil. Add cooked chicken and stir fry for 2 minutes. Add stir fried vegetables, cooked rice and fresh coriander to wok. Stir-fry for 2-3 minutes or until heated through. Serve.