Our wok chicken is a great easy, tasty supper dish

It has been a firm favourite on our menu since we opened the restaurant in 2002.

Serves a hungry 2

Splash of oil
1lb boneless and skinless chicken strips

1 red chilli, deseeded and finely chopped
4 spring onions, sliced
1 pack fresh coriander, chopped
1 dollop crème fraiche

Sauce ingredients:
Combine together in a small bowl or jug

1 tblsp soy sauce
1 tblsp lemon juice (bottled is fine)
4 tblsp sweet chilli sauce (we use and swear by Lingham’s)
2 tblsp good old H20



Take a large wok or frying pan and heat it on the stove until it becomes hot but not smoking.

Add the oil and the chicken.

Allow the chicken to get a good colour on the high heat.  This means that you have to resist the urge to stir it and shake it around the pan longer that you would normally.  Obviously though, don’t allow it to burn.  Let the chicken in contact with the bottom of the pan get some colour, only then stir to let the other chicken take its turn.  In our opinion, it’s this browning that makes the dish.  Without it, it looks insipid.

It should take around three minutes or so to brown the meat and allow it to become almost cooked through.

Check by taking a piece and cutting it open to have a look.

The rest couldn’t be simpler.  Throw in the fresh chilli then add the wet sauce mixture to the pan.  Be careful as the high heat sometimes causes this to spit a bit.

Mix around to coat all the chicken pieces.  Add the spring onion and cook for a minute or so.

Remove from the heat and add the fresh coriander.  Dish up onto your serving plate and top with the cooling crème fraiche.

The soy should serve as salt and the chilli a pepper spice.  Therefore the dish shouldn’t need seasoning but do taste and adjust if necessary.



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