4 tbsp vegetable oil

2-3 red chilies

2 tbsp finely grated fresh root ginger

1 tbsp garlic infused oil

8 chicken thighs, boneless and skin removed, cut into chunks

2–3 tbsp soy free seasoning sauce

2–3 tbsp white vinegar

pinch salt

1 scallion, green end only, finely sliced, to garnish

2 tbsp sesame seeds

freshly steamed rice, to serve

Serves - 4


Heat the oil in a large frying pan or wok over a medium heat. Add the chilies, cover and cook for 3–4 minutes, or until blackened.

Stir in the ginger and garlic infused oil and cook uncovered for 10 minutes, or until softened, being careful not to burn the garlic.

Add the chicken and cook for 8–10 minutes, or until just cooked through.

Stir in the soy free seasoning sauce, vinegar and a pinch of salt, if needed, and simmer for 1 minute.

Place the chicken on a serving platter, sprinkle over the scallions, sesame seeds and serve alongside freshly-steamed rice.

Recipe adapted from: Good Food
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