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Ingredients

• 1 egg white
• 1 tsp salt
• 1 tsp cornflour
• 6 grindings pepper
• 220 g boneless chicken thighs, cut into 2 cm pieces
• 280 ml groundnut oil

• 1 tbsp vegetable oil
• 1 tsp sesame oil
• 1 small egg, beaten
• 400 g cooked long grain white rice
• 50 g frozen peas
• 50 g cooked ham, diced
• 2 tbsp chopped spring onions
• 50 g bean sprouts
• black pepper

• 2 tbsp chicken stock
• 2 tbsp lemon juice
• 1 tsp sugar
• 1 tbsp light soy sauce
• 1 tbsp shaoxing rice wine or dry sherry
• 1/2 tsp finely chopped garlic
• 1/2 tsp finely chopped ginger
• 1 head pak choi, sliced lengthways into four
• 4 spring onions, sliced into finger lengths
• 6 basil
• 1 tbsp sesame oil

Description

John Quigley Has Created A Flavour-packed Stir-fry Of Crispy Chicken Pieces In A Mouthwatering Lemon And Basil Sauce, Served With Egg-fried Rice

UK TV