Spicy Garlic Ginger Chicken Wok

Ingredients

• 600 g Chicken thighs
• 400 g Thai veggies frozen
• 2 tbsp Crushed garlic
• 2 tbsp Crushed ginger
• 3 tbsp Light soy sauce
• 2 tbsp Oyster sauce
• 1-2 tbsp Chilli garlic sauce
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil
• 1 tsp Sugar
• 1/2 tsp Black pepper

Method

1. 1

   Cut 600 g of chicken thighs into bite-sized pieces and season with 1/2 tsp of black pepper.

2. 2

   Heat your basic wok over high heat and add 2 tbsp of vegetable oil.

3. 3

   Add the chicken thigh pieces to the hot wok and stir-fry for 5-6 minutes until golden and cooked through. Remove and set aside.

4. 4

   In the same wok, add 2 tbsp of crushed garlic and 2 tbsp of crushed ginger. Stir-fry for 30 seconds until fragrant.

5. 5

   Add 400 g of Thai veggies frozen to the wok and stir-fry for 3-4 minutes until heated through and any excess moisture evaporates.

6. 6

   Return the cooked chicken to the wok and toss everything together.

7. 7

   Add 3 tbsp of light soy sauce, 2 tbsp of oyster sauce, 1-2 tbsp of chilli garlic sauce (depending on heat preference), 1 tsp of sugar, and 1 tsp of sesame oil.

8. 8

   Stir-fry everything together for 2 minutes, ensuring the sauce coats the chicken and vegetables evenly.

9. 9

   Serve immediately over rice or noodles if desired.