Categories: July

Ingredients

• 500g lean chicken, trimmed and cut into thin strips
• 2 tbsp sunflower oil
• 125g carrots, cut into thin batons
• 6 spring onions, cut into 1cm lengths
• soy sauce
• sugar
• large knob of fresh ginger root, finely grated
• 1-3 red or green chillies, finely chopped (or 1/2 tsp dried chilli flakes)
• 2 garlic cloves, crushed
• 1/4 small onion, grated
• 2 tsp coriander seeds, crushed
• 2 tbsp dark soy sauce
• 1 tbsp brown sugar
• juice of 1/2 lime

Directions

1. Mix the ginger, chilli, garlic, onion, coriander seeds, dark soy sauce, brown sugar and lime juice together in a large bowl, then add the chicken and leave in the fridge for at least 2 hours (4-5 is ideal, any longer and the meat will pickle).

2. Remove the meat from the marinade and pat dry – drying it means it will sear and caramelise in a better way when stir-fried. Reserve the marinade and put to one side.

3. Heat the sunflower oil in a wok until very hot. Add the meat and allow it to sizzle, turning frequently for a couple of minutes, until it’s nicely browned.

4. Add the carrots and spring onions, and the juices from the marinade, and continue to stir-fry for a couple more minutes. Add a few shakes of soy sauce and a couple of pinches of sugar to help glaze the juices into a sauce. Serve up immediately, with plain boiled rice or instant noodles.

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