• Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 2 tbsp Vegetable oil
  • 6 essential Waitrose British Chicken Thigh Fillets, cut into 2cm pieces
  • 20g fresh root ginger, finely grated
  • 1 bunch salad onions, finely sliced
  • tsp chinese five spice powder
  • 4 clove/s garlic, crushed
  • 2 red chillies, finely sliced
  • 2 tbsp shaoxing rice wine (or dry sherry)
  • tbsp less salt soy sauce
  • tbsp demerara sugar

Method

  1. 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.

  2. 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.

Nutritional

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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