Ching-He Huang: ‘This is sweet, spicy, salty and sour – all my favourite flavours in one dish and perfect for a quick mid-week supper. You can toss the spiralised courgettes in to heat through if you prefer, or serve them raw. You can also serve this with steamed greens and jasmine rice. Whichever way you go…enjoy!’
1 tablespoon rapeseed oil
1 garlic clove, finely chopped
2.5cm (1 inch) piece fresh root ginger, peeled and sliced into matchsticks
2 medium red chillies, deseeded and sliced
250g (9 oz) boneless chicken thighs, sliced into 1cm x 2.5cm(1/2 inch x 1 inch) strips
1 tablespoon Shaohsing rice wine or dry sherry
250g (2 cups) spiralised courgettes
Sprinkle of toasted sesame seeds, to garnish
For the sauce
50ml (1/4 cup) mirin
1 teaspoon chilli bean paste
2 tablespoons low-sodium light soy sauce
2 tablespoons rice vinegar
2 tablespoons runny honey
- Whisk together all the ingredients for the sauce in a bowl, then set aside.
- Heat a wok over a high heat until smoking and add the rapeseed oil. Add the garlic, ginger and chillies and toss for a few seconds to release their aroma. Add the chicken and let it settle for 15 seconds to sear and brown, then flip it over and cook for 1 minute. As it starts to brown, add the Shaohsing rice wine or dry sherry and cook for a further 2 minutes until the chicken is cooked through.
- Pour in the sauce and stir-fry until the sauce has reduced and is thick and glossy.
- Divide the spiralised courgettes between two plates, arrange the chicken on top, sprinkle over the toasted sesame seeds for a nutty garnish and serve immediately.
Stir Crazy by Ching-He Huang is published by Kyle Books. Photography: Tamin Jones.