Heat the peanut oil in a wok or large frying pan. When oil begins to smoke, quickly stir in 2 cloves worth of the minced garlic, the ginger, spring onions and salt. Stir-fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add onions, cabbage, capsicum, peas and 1/2 of the stock and cover.
In a small bowl, mix the remaining 1/2 of the stock, soy sauce, sugar and cornflour. Add sauce mixture to wok and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
We thought this was very tasty! I did use some prepared stir fry veggies instead of chopping and I used 1 TBLS brown sugar and 1 TBLS caster sugar when making the sauce and ommitted the salt (always can be added to taste if needed). The brown sugar, even though it was just a tbls, added a nice touch. Served over white rice. Very good and would make again. Thanks! - 18 Jul 2008
Altered ingredient amounts.
Even my son liked this (and he says he doesn't like onions). I used about half the spring onions and regular onions that this recipe called for. Good basic stir fry. - 18 Jul 2008
Thank you Teresa that was so tasty and filling. Only had boned chicken thighs but trimmed and sliced them, and had some mushrooms to use up so sliced and added them as well. This is such an adaptable recipe as the basic sauce is so good you can add all sorts of variations.
I did add extra soy and replaced the sugar with honey as we like strong flavours.
This will definitely be a family favourite. - 25 Apr 2013