- 500 g boneless skinless chicken thigh (or 500 g chicken breast if you prefer)
- 2 cloves of garlic
- 1 piece of ginger (about 9 g)
- 3 tablespoons of light soy sauce
- 1 tablespoon of sweet chilli paste
- 1 tablespoon of hoisin sauce
- 1 tablespoon of sugar
- The juice of an orange (about 100 ml)
- 2 tablespoons of white wine
- 2 tablespoons of cornflour
- Half a teaspoon of bicarbonate (only if you use chicken breast to make it less dry)
- 3 stems of chives
- 3 tablespoons of vegetable oil
Cut the chicken into pieces. In a bowl mix together with the chicken 2 tablespoons of soy sauce, the white wine, pepper and cornstarch and let marinate for one hour.
Prepare the sauce: in a bowl mix together 1 tablespoon of soy sauce, sugar, hoisin sauce, sweet chili paste and orange juice. Reserve for now.
Peel and roughly chop the garlic cloves. Peel and cut into julienne the ginger. Chop the chives.
Heat 3 tablespoons of oil in a wok. Once the oil is hot, sauté for a few seconds the garlic and the ginger until you can smell the fragrance. Then add the chicken pieces and cook until golden on all sides over high heat.
Once the chicken is golden add the sauce and mix well. Let simmer for 2-3 minutes while the sauce thickens a little. Spread the chop chives over the chicken it’s ready. Serve with white rice or boiled noodle.