Ingredients

The following ingredients have 4 Servings
  • 1 tsp cornflour
  • 1 tsp curry powder (or more to taste)
  • 1/2 tsp Chinese five spice mix
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 2 chicken thighs (diced, skin and bone removed)
  • 2 tsp vegetable oil
  • 240 ml vegetable stock
  • 2 tsp soy sauce (*or tamari to be gluten free)
  • 2 tsp chilli sauce (or more to taste)
  • 1/4 red pepper (sliced)
  • 80 g miniature corn
  • 80 g mange tout peas

Instruction

  • Mix the spices and cornflour together. Then add the chopped chicken and mix well to evenly coat the chicken.
  • Heat the oil in a large frying pan or flat casserole dish. Add the chicken and cook, stirring frequently, until the chicken has cooked on all sides.
  • Add enough stock to just cover the bottom of the pan. Stir well so that there are no lumps of spice mixture. Add the sliced red pepper & the soy and chilli sauces.
  • Simmer the mixture gently for about 15 minutes, stirring occasionally. The sauce will thicken until a track will remain for a few seconds after dragging a wooden spoon across the bottom of the pan.
  • Add the mange tout and miniature corn. Stir in well and then cover for about two minutes, to allow to soften slightly.
  • Serve immediately.