Gingered Pepper and Chicken Stir Fry
Peppers add a sweet crunch and vibrant burst of colour to the simplest stir fry, perfect for a light lunch or supper dish with rice.
4 skinless, boneless chicken thighs (approx. 400g total weight)
4 pieces stem ginger, each sliced into 4, plus 2 tbsp syrup from the jar
1 tbsp soy sauce
4 tsp seasoned rice vinegar
3 tbsp wok oil
2 small red onions, thinly sliced
75g cashew nuts
1 red, green and yellow pepper, each de-seeded and thinly sliced
1. Pat the chicken pieces dry on kitchen paper and cut into thin slices. Mix the stem ginger slices and syrup with the soy sauce, rice vinegar and 2 tbsp water.
2. Heat 1 tbsp of the oil in a large wok or frying pan and fry the chicken and onion for about 5-8 minutes until golden and cooked through. Drain and set aside on a plate.
3. Add the remaining oil to the pan and fry the cashew nuts until beginning to brown. Drain with a slotted spoon. Add the peppers to the pan and stir fry for about 5-6 minutes until softened.
4. Return the chicken, onions and nuts to the peppers in the pan and drizzle with the ginger syrup glaze. Heat through, stirring for 1 minute before serving.
‘Wok oil’ is seasoned with sesame, ginger and garlic and has a high smoking point, perfect for stir frying. If you can’t get hold of any, use sunflower or ground nut oil and add the additional seasonings if liked. A small piece of fresh, grated ginger, about 40g can be used instead of the stem ginger, plus a tablespoon of clear honey to sweeten the glaze.