Chinese garlic chicken with bean sprouts


This week’s recipe is an original Chinese dish from Peking, but over the years has been progressively refined, to make it more of a western item these days.  However, it is very flavorsome – just don’t overdo the tomato ketchup!  You can also substitute prawn for chicken.

Cooking Method

Wash the bean sprouts under cold water, then line a colander with paper towel and shake until dried.

Remove skin and slice the chicken breast into bite-sized pieces.

In the wok heat the oil and add the crushed garlic and stir-fry until golden brown, then scoop out the garlic and discard.  Add the chicken breast, finely sliced chilli, then the bean sprouts and stir-fry quickly for 30 seconds.

Now add the salt, vinegar, sugar, tomato ketchup, ginger root and chicken stock.  Bring quickly to the boil and leave for one minute.

Serve in a warmed dish with steamed jasmine rice.

Ingredients Serves 4
Sliced chicken breast 125 gm
Sunflower oil 4 tbspns
Garlic, crushed 1 clove
Red chilli seeded, sliced 1 small
Salt 1 tspn
White vinegar 2 tbspns
Icing sugar ½ tbspn
Tomato ketchup 1 tbspn
Ginger root, grated fresh ½ tspn
Chicken stock 4 tbspns