Cuisine
Time
30 mins mins
Servings
2 people people
• Chop the chicken thighs into strips, along with the spring onions and garlic (finely chopped). Place the chicken in a bowl with the marinade ingredients and mix well. Next add the egg and cornstarch to the chicken and mix again until the strips separate with a nice dry crumble around each piece.
• Mix the stir fry sauce in a separate bowl and set aside.
• Place the oil in a wok and get up to a high heat initially, then bring it down slightly before placing the chicken in. You’ll know the oil is just right when you place a wooden chopstick in the oil and it fizzes and bubbles around it.
