Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/3 cup cornflour
- 150grams grean beans, cut into 3cm pieces
- 1 capsicum, deseeded, cut into thin strips
- 1 long red chilli, deseeded, finely chopped
- 2 coriander, sprigs
- 3 cm piece ginger, peeled, finely grated
- 5 spring onions, thinly sliced
- 1/3 cup honey and soy marinade
- 2 cup jasmine rice, steamed (to serve)
- 2 eggs, whisked
- 1L vegetable oil (for deep frying)
- 500grams chicken thigh fillets, cut into 3cm pieces
Method
Step 1 of 4
Combine cornflour and seasoning in a bowl. Lightly coat chicken in egg and cornflour mix. Place onto a large plate.
Step 2 of 4
Heat oil in a wok over high heat until hot. Add portions of chicken, cooking for 3 minutes or until golden. Transfer chicken to a plate. Pour oil from wok into a heatproof bowl.
Step 3 of 4
Reheat wok over a high heat until hot. Swirl 2 tsp oil around wok. Add spring onions, chilli and ginger and stir-fry for 1 minute. Add capsicum and beans. Stir-fry for 2 minutes or until tender.
Step 4 of 4
Pour sauce and 2 tbs water over vegetable mixture. Toss until combined and mixture comes to the boil. Return chicken to wok and toss until combined and heated through. Serve chicken with rice. Garnish with coriander. Note: Place rice and water in a medium saucepan. Cover with a lid and bring to the boil over high heat. Reduce heat to medium-low and cook, without lifting the lid, for 15 minutes.
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