Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One.
Ingredients
For the sauce:
- 100ml soy sauce
- 1 tbsp veg oil
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tsp chilli flakes
- 5 tbsp water
- 3 tsp corn flour
For the rest of the dish:
- 4 diced chicken thighs
- Sea salt
- Black pepper
- 2 tbsp vegetable oil
- 1 small red pepper, chopped
- 3 Spring onions, chopped
- 1 clove garlic, peeled and crushed
- 4cm piece fresh ginger, peeled and grated
- 30g roasted peanuts
To garnish:
- Sliced red chilli
- 3 spring onions, tops sliced
Method
- To make the sauce, add the soy sauce, vegetable oil, honey, vinegar, chilli flakes, water and 2 tsp of cornflour to a small bowl, combine well and set aside.
- Place the diced chicken thighs in a bowl. Add 2 tsp of cornflour, a pinch of salt and black pepper and stir to coat the chicken pieces evenly.
- Heat a non-stick frying pan and add 1 tbsp of vegetable oil. Add the chicken and fry 4-5 minutes until browned evenly, then remove from the pan and rest on a plate on a sheet of kitchen paper.
- Into the same pan, add 1 tbsp of vegetable oil followed by the chopped red pepper and fry for 2-3 minutes until starting to brown. Add the garlic and ginger and fry for another 2 minutes. Add the chicken back into the pan followed by the peanuts and the sauce and stir. Allow to cook on a low heat for 2 minutes until the sauce has thickened.
- Serve with some steamed rice and garnish with some sliced red chilli, if desired, and sliced spring onions.