Chinese chicken curry stir-fry

1. 1

   Place the chicken in a bowl, add the salt and white pepper and dust with the cornflour. Mix well to coat, then set aside.

2. 2

   To make the curry sauce, whisk together all the ingredients in a jug, then set aside.

3. 3

   Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the garlic, ginger, chilli and onion and stir-fry for a few seconds to release their aroma.

4. 4

   Add the chicken and let the chunks sit for 10 seconds to sear and brown, then flip them over. Add the Shaoxing rice wine and soy sauce and toss the chicken for 2 minutes until cooked through.

5. 5

   Add the carrot and broccoli and toss for 1 minute, then drizzle 1 tablespoon cold water around the edge of the wok to create steam to help cook the vegetables. Pour in the curry sauce and bring to the boil. Cook for 10 seconds to thicken up.

6. 6

   Transfer to a serving plate, garnish with the spring onion and serve immediately.

1 serving ≈ 188 g

Nutrition values are estimates. - means data is unavailable.