• 4 skinless chicken breasts, cut into cubes
  • Salt and ground pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons peanut oil
  • 2 cloves of garlic, crushed
  • 2 tablespoons dry sherry
  • 8 chopped scallions
For the Sauce
  • 2 tablespoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons chili sauce
  • 2 tablespoons light brown sugar
  • 2 tablespoons honey


Serves: 8


Season chicken with salt and pepper. Mix with the cornstarch and coat pieces well. In a separate bowl, mix all of the ingredients for the sauce together.

Heat a skillet (or a wok if you have one) over high heat until it starts to smoke. Add the peanut oil and the garlic, and fry for a few seconds. Add the chicken and stir-fry for 2 minutes. As the chicken starts to turn opaque, add the dry sherry. Cook for another 2 minutes, then pour in the sauce and bring to a boil.

Once the chicken is cooked through and the sauce has reduced, add the scallions and cook for just under a minute. Serve over rice and enjoy!

*Recipe inspired by Ching-He Huang.