Preparation time: 10 minutes
Cooking time: 10 minutes
- 2 tsp soy sauce
- 2 tsp cornflour
- 2 tsp sugar
- ½ tsp sea salt
- 400g skinless, boneless chicken thighs
- 3 tbsp sweet chilli sauce
- 2 tbsp rice vinegar
- 4 tbsp soy sauce
- 4 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 1 bunch spring onion, chopped
- 4 celery sticks, chopped
- 6 dates, stoned and sliced roughly
- 2 tbsp vegetable or ground nut oil
- A handful roasted, salted peanuts
- A handful coriander
- Rice to serve
What to do:
Whisk together the soy sauce, cornflour, sugar and salt in a bowl large enough to hold the chicken. Slice the chicken into bite size pieces and add to the bowl. Mix well.
In a separate small bowl whisk together the sweet chilli sauce, rice vinegar, soy sauce, garlic, ginger and 4 tbsp water. This is your sauce.
Collect all your other ingredients together and when you’re ready heat a wok or a large frying pan and add the oil.
When the oil is hot, add the chicken pieces and stir fry for three minutes. Add the spring onions, celery and dates and stir fry for another couple of minutes. Add the sauce and stir to thicken a little.
Serve with the peanuts and coriander scattered over, and with rice if you like.