Joe Wicks Recipe: Saucy Spring Onion Chicken

An Easy 15-Minute Recipe From Joe Wicks

This is one of my family’s favourite recipes, and it went down a storm when I shared it on Instagram. Everyone loved it. It takes spring onions and makes them the star of the dish, which creates so much flavour. It’s halfway between a stir-fry and a curry, with a lovely thick sauce that coats the whole lot and will have you licking the plate clean.

Ingredients:

Serves 4

• 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

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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.