The BBC Good Food logo
Soy & chilli chicken with peppers & peanuts served with rice

Soy & chilli chicken with peppers & peanuts

By
A star rating of 4.8 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it's a perfect Friday night treat

Nutrition: Per serving
NutrientUnit
kcal412
fat23g
saturates3g
carbs12g
sugars7g
fibre4g
protein36g
salt1.6g
Advertisement

Ingredients

  • 2 tbsp Shaohsing wine or dry sherry
  • 1 tbsp cornflour
  • 2 tbsp soy sauce
  • 3 chicken breasts, cut into large chunks
  • 3 tbsp sunflower oil
  • 2 red peppers, deseeded and cut into large chunks
  • small bunch of spring onions, whites cut into finger lengths, greens finely sliced
  • 4 garlic cloves, finely sliced
  • thumb-sized piece of ginger, peeled and finely sliced
  • 1 red chilli, sliced
  • ½ tsp caster sugar
  • 2 tsp malt vinegar
  • 80g roasted peanuts or cashews
  • rice or noodles, to serve (optional)

Method

  • STEP 1

    Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.

  • STEP 2

    Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.

Recipe tip

This is a sticky stir-fry rather than saucy. If you do want a sauce, then add 100ml of chicken stock at the end and another 1 tsp of cornflour mixed with a little water.

Goes well with

Recipe from Good Food magazine, September 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content