Spring Onion Chicken

method

First I would advise getting some rinsed basmati rice onto cook — if that's what you want to serve this with. Of course you could do this the day before then make my "Egg fried rice" which can be found in accompaniments. Then mix your marinade. I am doing the marinade in my new stick blender pot as it's new and at the moment — very exciting (Sure it will end up lost in the back of a cupboard eventually) but who does not love a new gadget! As I said, this is a fast stir fry dish so we need to be organised & ready with everything measured & prepared. I am using a wok but you could use a large frying pan if you do not have one. Serve with rice and lime wedges if desired. However, I'm going all out this time and serving it with one of my favourite noodle dishes — Mushroom Chow Mein! I will get round to writing that recipe up for the accompaniments section someday soon :-P

So! With everything ready to hand — Lets cook!

1. Cut the chicken down into nice bite sized pieces

2. get a suitable plastic container and mix your marinade:
   • 1 Tbsp honey
   • 2.5 Tbsp light soya sauce
   • 3 Tbsp Oyster sauce
   • 1/2 tsp black peppercorns ground
   • 1.5 Tbsp cornflour
3. add 1 spring onion, garlic & ginger & blitz to combine & chop finely

4. mix the chicken thighs throughly into the marinade
5. set the marinaded chicken aside for 5 minutes
6. slice your spring onions & separate white & greens
7. Heat a heavy based pan to high - once hot add 2 Tbsp oil
8. once the oil shimmers turn the ring down & add the marinated chicken

9. now add the white spring onions

10. stir fry for 4 to 5 minutes then add 2 Tbsp Shaoxing rice wine vinegar
11. add in the green spring onions - stir fry for another 1 to 2 minutes

11. Quarter a small lime & add to the side of each serving if you like

Serving suggestion for: Spring Onion Chicken: Mushroom Chow Mein, or, you could make my Egg Fried Rice — which is in accompaniments! So simple and delicious every one will want more!