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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Add to a large bowl, 4-6 chopped boneless, skinless chicken thighs, 1 tbsp sesame oil, salt & pepper and 1 tbsp cornflour. Mix together and set aside. You can do this around 30 minutes ahead, if you have the time/energy. Otherwise, 5 minutes is fine.
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For
4
M
I
4
tbsp
Light soy sauce
2
tbsp
Dark soy sauce
1
tbsp
Oyster sauce
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If you don’t have a wok: use a very large frying pan.
How to get your kids to eat this too: my girls love this dish and I would just make sure whatever veg you add is one they like.
If you don’t want to use chicken thighs: use chicken breast. I like thighs as they are juicier, but breasts will work just fine.
Make it veggie: this is delicious without the chicken. I think this would actually be delicious with a jammy soft boiled egg on top for a bit of protein.
Make it spicy: to the sauce, add chilli paste of choice, chilli powder, diced red chilli or chilli flakes (as much or as little as you’d like).
If you want to double the recipe: double everything and follow as normal.
Vegetables: you could swap the cabbage and red onion for whatever you like. Or keep one and swap the other. This would also be good with - finely sliced carrot - pak choi - tenderstem or regular broccoli - green beans What to do with leftovers: this will keep in the fridge for up to 3 days in an airtight container. Reheat in a pan over medium heat until piping hot, adding a tablespoon of water if it’s absorbed too much sauce. Or bung it in the microwave.
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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Add to a large bowl, 4-6 chopped boneless, skinless chicken thighs, 1 tbsp sesame oil, salt & pepper and 1 tbsp cornflour. Mix together and set aside. You can do this around 30 minutes ahead, if you have the time/energy. Otherwise, 5 minutes is fine.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
4
tbsp
Light soy sauce
2
tbsp
Dark soy sauce
1
tbsp
Oyster sauce
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you don’t have a wok: use a very large frying pan.
How to get your kids to eat this too: my girls love this dish and I would just make sure whatever veg you add is one they like.
If you don’t want to use chicken thighs: use chicken breast. I like thighs as they are juicier, but breasts will work just fine.
Make it veggie: this is delicious without the chicken. I think this would actually be delicious with a jammy soft boiled egg on top for a bit of protein.
Make it spicy: to the sauce, add chilli paste of choice, chilli powder, diced red chilli or chilli flakes (as much or as little as you’d like).
If you want to double the recipe: double everything and follow as normal.
Vegetables: you could swap the cabbage and red onion for whatever you like. Or keep one and swap the other. This would also be good with - finely sliced carrot - pak choi - tenderstem or regular broccoli - green beans What to do with leftovers: this will keep in the fridge for up to 3 days in an airtight container. Reheat in a pan over medium heat until piping hot, adding a tablespoon of water if it’s absorbed too much sauce. Or bung it in the microwave.
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Made it?
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