I have went a little bit stir-fry mad this past week. But I did just buy a wok, so it isn’t a surprise, as anything new for the kitchen gets me unnaturally excited.

I was inspired by the lovely Ching-He Huang for this recipe, and it turned out to be the best stir-fry I have ever made. Spending ages in the kitchen is something I love, but sometimes time is short and this recipe is so quick, simple and cheap to make. This recipe serves two.


  • 1 large chicken breast
  • 1 egg
  • 1 tbsp of cornflour
  • Sunflower or vegetable oil, around 300ml or enough to deep fry
  • 4 spring onions
  • 3 tbsp of chicken stock
  • 3 tbsp of dark soy sauce
  • 1 tbsp of hot sweet chilli sauce
  • A sprinkling of roasted peanuts (cashew nuts would be lovely too)
  • Salt
  • Black pepper
  • Rice, to serve

First off you need to slice or dice your chicken into evenly sized pieces, then mix the cornflour and egg together with a little salt until there is no lumps. Heat the oil in your wok, then dip the chicken in the batter and gently place in the hot oil and cook for about five minutes until it is cooked through and crispy on all sides.

Once the chicken is cooked, take it out of the pan and leave to one side on kitchen paper. Then take out the oil, leaving around one tablespoon left. Let the pan cool slightly then add the spring onion and fry for about two minutes, then re-add the chicken, cook for a further minute. Next, add the soy sauce, chili sauce and stock and cook for around two minutes, then add the nuts, season, mix and serve with the rice.