Ingredients

• 3/4 cup (185ml) chicken stock
• 2 tablepsoons salt-reduced soy sauce
• 1 tablespoon honey
• 1 tablespoon dry sherry or Chinese rice wine
• 2 teaspoons rice vinegar
• 2 teaspoons cornflour
• 1 tablespoon peanut oil
• 6 Coles Australian RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
• 4 spring onions, cut into 5cm lengths
• 1 red onion, cut into wedges
• 1 garlic clove, crushed
• 2 teaspoons finely grated ginger
• 1/2 teaspoon Chinese five spice
• 1/2 teaspoon dried chilli flakes
• 1/2 cup (70g) toasted peanuts

Method

• Step 1 Combine the stock, soy sauce, honey, sherry or rice wine, vinegar and cornflour in a small bowl.
• Step 2 Heat half the oil in a wok over high heat until just smoking. Add half the chicken and stir-fry for 3 mins or until brown all over and cooked through. Transfer to a bowl. Repeat with remaining oil and chicken.
• Step 3 Add the spring onion, onion, garlic, ginger, Chinese five spice and chilli flakes to the wok and stir-fry for 2 mins or until aromatic.
• Step 4 Return the chicken to the wok with the stock mixture and stir-fry for 2-3 mins or until sauce boils and thickens. Remove from heat and stir in the peanuts. Serve immediately.