Shanghai-style chicken

Name: Shanghai-style chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp Vegetable oil; 6 essential Waitrose British Chicken Thigh Fillets, cut into 2cm pieces; 20 g fresh root ginger, finely grated; 1 bunch salad onions, finely sliced; 1½ tsp chinese five spice powder; 4 clove/s garlic, crushed; 2 red chillies, finely sliced; 2 tbsp shaoxing rice wine (or dry sherry); 1½ tbsp less salt soy sauce; 1½ tbsp demerara sugar

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Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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2 tbsp Vegetable oil
6 essential Waitrose British Chicken Thigh Fillets, cut into 2cm pieces
20g fresh root ginger, finely grated
1 bunch salad onions, finely sliced
1½ tsp chinese five spice powder
4 clove/s garlic, crushed
2 red chillies, finely sliced
2 tbsp shaoxing rice wine (or dry sherry)
1½ tbsp less salt soy sauce
1½ tbsp demerara sugar

Heat the oil in a large wok or frying pan set over a high heat. Once smoking hot, add the chicken and stir-fry for 2-3 minutes, until browned in places. Add the ginger, the white part of the salad onions (reserve the green tops, to serve), five spice powder, garlic and ½ the chilli; fry for 3-4 minutes, until fragrant.
Splash in the rice wine (or sherry), soy, sugar and 2 tbsp water. Boil rapidly for 6-8 minutes, stirring often, until everything is coated in a sticky glaze. Scatter over the reserved salad onion tops and chilli. Serve with steamed white rice and pak choi, if liked.

Typical values per serving when made using specific products in recipe