About this recipe:This is one of my favourite chicken dishes. It's easy, quick and very tasty. If you like your food spicier, feel free to add more chillies. Serve over freshly cooked plain rice.
1 tablespoon honey
1 teaspoon black peppercorns
1/2 teaspoon salt
2 tablespoons dark soy sauce
2 tablespoons dry sherry
6 boneless skinless chicken thighs, cut into chunks
3 tablespoons vegetable oil
1 tablespoon finely chopped fresh root ginger
1 tablespoon finely chopped garlic
1 tablespoon crushed chillies
4 spring onions, chopped
1 teaspoon hot bean sauce
2 tablespoons Chinese black vinegar
1 teaspoon sesame oil
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Method Prep:10min › Cook:10min › Ready in:20min
Stir together the honey, peppercorns, salt, soy sauce and sherry in a large bowl; add the chicken and toss to coat.
Heat the oil in a large frying pan over medium-high heat. Add the ginger, garlic, crushed chillies and spring onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the centre, 5 to 10 minutes. Whisk together the bean sauce, vinegar and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.
Hot bean sauce and Chinese black vinegar can be found in Chinese/Oriental stores.