Ginger Chicken is a traditional Chinese recipe for a classic dish of chicken coated in cornflour and cayenne pepper that's fried and finished with bell pepper and cashew nuts in a ginger, hoisin sauce, soy sauce and rice wine base before being served with rice. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Ginger Chicken.
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Ingredients:
3cm length of fresh ginger, grated
1 garlic clove, crushed
generous pinch of cayenne pepper
3 tbsp hoisin sauce
1 tbsp rice wine (or dry sherry)
1 medium onion, thinly sliced
1 large green bell pepper, de-seeded and cut into rings
2 tbsp groundnut oil
50g cashew nuts
2 large chicken breasts, cut into strips
2 tsp cornflour
salt and black pepper
Method:
Mix the ginger, cayenne pepper, hoisin sauce, soy sauce and rice wine and set aside. Heat 1 tbsp oil in a wok, add the cashew nuts and stir fry until golden brown then remove with a slotted spoon and set aside. Season the cornflour with cayenne pepper and salt and pepper and use this to coat the chicken.
Add half the remaining oil to the wok and use this to fry the chicken until golden brown all over. Remove the chicken with a slotted spoon and set aside. Now add the remaining oil to the pan and use to fry the onion and bell pepper until soft. Add the hoisin mixture to the pan and heat until just bubbling. Return the chicken and cashew nuts to the wok and stir-fry for 2 minutes. Serve immediately with plain rice and stir-fried vegetables.
