Soy and ginger chicken recipe

With a rich soy and ginger flavoured sauce this quick and easy stir-fry is perfect for a Saturday night supper and is so much cheaper than a take-away! Serve with noodles or rice and some prawn crackers for an authentic Oriental meal. Soy sauce gives a lovely rich salty flavour to this dish and we’ve used the dark variety as it has a slightly thicker consistency and more intense flavour than light soy sauce. Thinly sliced carrots, bamboo shoots or sliced water chestnuts can be added to the stir-fry for extra crunch

Ingredients

• 1tbsp sunflower oil
• 5cm piece root ginger, peeled and cut into thin strips
• 2 garlic cloves, peeled and crushed
• 6 spring onions, trimmed and cut into short lengths
• 450g skinless chicken fillet, thinly sliced
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 150g shiitake  mushrooms, sliced
• 150ml chicken stock
• 6tbsp dark soy sauce
• 1tbsp tomato puree
• 2tsp cornflour
• 2tbsp dry sherry

Method

1. Heat the oil in a wok or large deep frying pan and add the ginger, garlic and spring onions. Stir-fry over a high heat for 2-3 mins then add the chicken and stir-fry for 3-4 mins until browned all over.
2. Add the peppers and mushrooms to the wok and stir-fry for a further 2-3 mins until the chicken is just cooked and the vegetables are almost tender. Pour in the stock, soy sauce and tomato puree and bring to the boil.
3. Blend the cornflour with the sherry and stir into the pan. Simmer, stirring all the time, for 2-3 mins until the sauce has thickened. Serve immediately