CHINESE CHICKEN WITH MUSHROOM SAUCE

• servings: SERVES: 4
• total time: PREP: 7 MINUTES COOK: 15

Ingredients

2½ tbsp Charlie Stir-fry Sauce (page 134)

1½ tbsp cornflour

375 ml (1½ cups) water

750 g boneless, skinless chicken thighs' (6 small)

¾ tsp salt*

½ tsp white pepper (substitute black pepper)

1 tbsp vegetable oil

1 tbsp vegetable oil

150 g sliced white mushrooms

2 garlic cloves*, finely minced

1 tbsp finely minced spring onion* (optional)

Rice (see pages 318-21)

Directions

Sauce - Mix Charlie with the cornflour and a splash of the water in a large jug or bowl until lump-free. Stir in the remaining water.

Cook chicken - Sprinkle the chicken with the salt and pepper. Heat the oil in a large non-stick frying pan* over high heat. Cook the chicken for 3 minutes on each side until golden and cooked through, then transfer to a plate. (Do this in batches if your pan is too small.)

Mushroom sauce - Add the oil into the same pan, still over high heat. Tumble the mushrooms in and cook for 4 minutes or until they soften. Add the garlic and stir for 30 seconds. Pour the sauce in, stir, then bring to a simmer. Reduce the heat to medium-low and simmer for 2 minutes or until the sauce thickens into a syrupy consistency.

Serve - Transfer the chicken and any juices pooled on the plate into the mushroom sauce. Let it bubble for a minute to re-warm the chicken. Place the chicken on serving plates and spoon the mushroom sauce over the top. Garnish with the spring onion (if using) and serve over rice.

Notes

NOTES This recipe is also ideal made with chicken breast, sliced in half horizontally to form thin 'steaks'. LEFTOVERS Fridge 3 days. Not suitable for freezing.