Joe Wicks Recipe: Saucy Spring Onion Chicken

It is an amalgamation of stir-fry and curry, with a rich, viscous sauce that envelops the entire dish, prompting one to savor every morsel.

Serves 4

Ingredients

• 1 tbsp vegetable oil 

• 640g (1lb 6oz) chicken mini fillets

• 40g (11/2oz) cornflour

• 5 tbsp oyster sauce

• 4 tbsp soy sauce

• 2 tbsp honey 

• 2 bunches of spring onions, finely sliced

• 4 garlic cloves, grated

• Thumb-sized piece of fresh ginger, peeled and grated

• 200–400ml (7–14fl oz) water

• Juice of 1–2 limes, plus wedges to serve

Method:

1. Heat the oil in a large frying pan or wok and fry the chicken over a high heat for 3–4 minutes, so it gets some nice golden colour. 

2. While the chicken is browning, whisk together the cornflour, oyster sauce, soy sauce and honey in a small bowl. Set aside. 

3. Scatter in most of the spring onions, setting aside some to garnish, along with the garlic and ginger and stir-fry for 1 minute until fragrant. 

4. Pour in the cornflour-soy mixture and coat the chicken and veg, then add the water, bring up to the boil and let the whole thing bubble away and get thick and glossy. 

5. Season with lime juice, to taste. Serve with rice and lime wedges and scatter with the remaining spring onions.