A takeaway-style chicken dish on a white plate

Takeaway-style chicken

Name: Takeaway-style chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp soy sauce; 500g skinless chicken thigh fillets cut into 3cm chunks; 2 tbsp cornflour; olive oil; 3 garlic cloves grated; 10g ginger peeled and grated; 200g red peppers deseeded and cut into 3cm chunks; 200g green peppers deseeded and cut into 3cm chunks; 200g green beans or sugar snap peas halved; 80g peanuts toasted and roughly chopped, to garnish; 2 tbsp dark soy sauce; 2 tbsp rice wine vinegar; 2 tbsp hoisin sauce; 1 tbsp cornflour; 1 tsp red chilli flakes; ½ tsp sichuan peppercorns crushed (optional); 300g cooked short-grain brown rice warmed; 20 spring onions finely sliced; 20g garlic chives finely chopped

Dr Rupy Aujla

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

plus marinating

0 reviews

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This sticky, sweet and salty takeaway-style dish takes minutes – it's a crowd-pleasing, flavourful, family-style recipe

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Try our takeaway-style chicken, then try salt and pepper chicken, sweet and sour chicken or chicken katsu curry.

When I want comfort food, this satisfies the craving – but it’s also surprisingly high in fibre, diversity and protein. You could easily swap out the chicken for tofu instead if you prefer to keep it plant-based. I generally use whatever vegetables I have in the fridge to toss into a wok but the classic pairing of peppers and green beans is what I would reach for. This recipe has a ton of fibre and plant polyphenols, helping everyone to be healthier with each bite.

Recipe extracted from Healthy High Protein by Dr Rupy Aujla (£26, Ebury Press). Photographs: Andrew Burton. Recipes are sent by the publisher and not retested by us.