Ginge red 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.

Ingredients:

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

Ginge red Pepper and Chicken Stir Fry
Method:

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.

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.

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.

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.

Cook's Tip
‘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.

Recipe and image courtesy of www.thinkvegetables.co.uk

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