Sort ingredients
jevdonovan
QR Code
Listen
Pdf
Heat the oil in a wok or large frying pan until very hot.
Mix the cornflour with a good pinch of salt and pepper and toss the chicken strips in the seasoned cornflour.
Cook the chicken strips in the oil (turning occasionally) until cooked through and slightly golden.
Use a slotted spoon to remove the chicken from the pan. Place it in a bowl whilst you make the sauce.
Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium/low and allow the oil to cool a little.
Add the sesame oil, ginger and garlic to the pan and cook for 30 seconds – stirring often to avoid burning the garlic.
Mix together the water and cornflour then add it into the wok along with the soy sauce, pepper and sugar.
Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
Then add the chicken back to the wok and cook for a further 2 minutes.
Stir in the spring onions (scallions) and cook for another minute.
Turn off the heat and serve over boiled rice.