Garlic Chicken

• 2 Tbsp. cornstarch
• Salt & fresh-ground pepper
• 4 boneless skinless chicken thighs
• 2–3 Tbsp. peanut oil for stir-frying
• 1 green bell pepper, cut into bite-sized pieces
• 12 cloves garlic, cut into equal-sized pieces
• 4 cloves garlic, sliced
• 3 scallions, sliced on a steep diagonal
• 2 Tbsp. rice wine
• 2 Tbsp. soy sauce
• 1 pinch sugar

In a bowl, mix the cornstarch with the salt and pepper. Cut the chicken thighs into bite-sized pieces. Dredge the chicken pieces in the cornstarch mixture and shake off any excess then set them aside.

Put the rice wine, soy sauce, sugar, and a pinch of pepper in a small jug and keep it handy.

Get your wok hot first, then add a little oil. Sauté the bell pepper and larger pieces of garlic for a couple of minutes, then add the sliced garlic and scallions and continue to cook for 1 more minute.

Remove everything to a bowl, and add a little more oil to the wok.

Now add the chicken pieces and stir-fry them for 3–4 minutes or until golden and cooked through. If all the chicken doesn’t fit in a single layer, work in batches.

Add back the garlic and peppers and pour in your jug of sauce. Heat everything through and stir it into the sauce.

Serve over steamed rice.