Chicken and Bean Sprout Stir-Fry

Bargain price bean sprouts, Savoy cabbage and chicken thighs from Sainsbury's yesterday, hence this dish.

The chicken thighs were cooked in the middle shelf of the oven for forty five minutes at 190 deg C in an open roasting tray. Turned once. Allowed to cool a little before cutting the meat into strips.

The vegetables were chopped while the chicken thighs were cooking.Three leaves of cabbage, one small leek, cut lengthways and then diced, one half yellow pepper.

Added were four finger chillies, topped, a few grammes of chopped root ginger, and two cloves of garlic.

Stir-fried at a high heat in some sunflower oil. I added some Thai red chilli sauce and the chicken pieces, I turned the heat down after four minutes. After another minute on an electric hob, I turned the heat off altogether. I continued to stir.

Serve on a spiral of dark soy sauce. Drizzle a little more over the dish. A fabulous meal!