|. . . with stir fry vegetables and steamed rice . . .|
- 4 chicken thighs - sliced diagonally
- 1 tbsp cornflour
- 2 tbsp peanut oil
- 2 tbsp soy sauce
- 2 tbsp mirin (or rice wine vinegar)
- 2 tbsp sake (or sherry)
- 2 tsp castor sugar
Toss the sliced chicken in the cornflour.
Heat the peanut oil in a wok until smoking.
Wok fry the chicken in the peanut oil for 3 minutes or until starting to brown.
Add glaze (recipe below).
Toss the chicken around for a further 4 minutes until it is cooked through and the glaze has thickened.
Serve with asian greens and steamed rice.
- Gently bring all ingredients to the boil and simmer for 5 minutes.