mains

Method

Cut the chicken breast into bite-sized cubes and toss with cornflour to coat lightly. Heat the vegetable oil in a wok or large frying pan over high heat until smoking, then add the chicken in batches and stir-fry until golden, about 3-4 minutes per batch, transferring to a plate. In the same wok, add the dried chillies and stir-fry for 30 seconds until fragrant, then add the garlic and ginger, cooking for another 30 seconds. Return the chicken to the wok along with the peanuts and spring onions. Mix together the soy sauce, rice vinegar, sugar, sesame oil and water, then pour into the wok and toss everything together over high heat for 2 minutes until the sauce coats the chicken and reduces slightly. Serve immediately with steamed white rice.