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Jeremy Pang's 10 minute sizzling supper!

He’s taking us from wok to plate in under 10 minutes with his classic recipe for ginger and spring onion chicken with rice - it’s super easy, tasty and above all a winning family feast.

Serves: 2


300g skinless, boneless chicken thighs, diced

3-4 spring onions, roughly chopped

1 thumb-sized piece of ginger, peeled and cut into matchsticks

2 garlic cloves, roughly chopped

1 red onion, diced

1 green pepper, cored, deseeded and diced

Vegetable oil

Finely sliced spring onion, to garnish

Steamed rice, to serve

For the Marinade

1 teaspoon sesame oil

1 teaspoon sugar

Pinch of Chinese five spice

1 tablespoon light soy sauce

1 tablespoon cornflour

For the Sauce

1½ tablespoons oyster sauce

1½ teaspoon dark soy sauce

2 capfuls of Shaoxing rice wine or dry sherry

50ml chicken stock

½ teaspoon sesame oil


1. Place the chicken in a mixing bowl and massage the marinade ingredients well into the meat, leaving the corn flour until last. 

2. Mix the sauce ingredients together in a small bowl.

3. Build Your Wok Clock: Start at 12 clock with the spring onions, ginger and garlic, followed by the red onion and pepper, the marinated chicken and lastly the sauce.

4. Heat 1 tablespoon of vegetable oil in a wok to a high heat. Once smoking hot, add the spring onions, ginger and garlic and stir-fry for 30-60 seconds. 

5. Push them to the edge of the wok and add the onion and pepper and continue to stir-fry for a further 30 seconds. 

6. Then, push all the vegetables to the edge of the wok (this will stop them from burning!) and bring the wok to a smoking point.

7. Add another 1 tablespoon of vegetable oil to the wok and bring to a high heat. Once smoking hot, place the marinated chicken into the wok and sear well for 30-60 seconds, then turn the meat over and repeat the searing on the other side. 

8. Now fold the vegetables over the top of the meat to stop them from burning. Count to 10 to bring all the ingredients up to a high heat, then pour the sauce around the edges so that it trickles down into the bowl of the wok and boils vigorously. 

9. Fold the ingredients through and finish off by stir-frying for 1-2 minutes.

10. Sprinkle with finely sliced spring onion and serve with steamed rice.

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Weekdays 10am-12:30pm ITV