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Heat the oil in a large wok or frying pan set over a high heat. Once smoking hot, add the chicken and stir-fry for 2-3 minutes, until browned in places. Add the ginger, the white part of the salad onions (reserve the green tops, to serve), five spice powder, garlic and ½ the chilli; fry for 3-4 minutes, until fragrant.
Splash in the rice wine (or sherry), soy, sugar and 2 tbsp water. Boil rapidly for 6-8 minutes, stirring often, until everything is coated in a sticky glaze. Scatter over the reserved salad onion tops and chilli. Serve with steamed white rice and pak choi, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,345kJ/ 322kcals |
|---|---|
Fat | 19.3g |
Saturated Fat | 4g |
Carbohydrates | 10.7g |
Sugars | 9.4g |
Fibre | 0.6g |
Protein | 26.4g |
Salt | 0.8g |
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