Chinese take always are the next popular take away foods after the burgers. Here the recipe is a home made version which is healthy and tasty that you won’t miss your take away foods. No deep frying, and if you prep all the ingredients earlier, you can finish it last minute under 5 mts .


  • Skinless Chicken thigh (boneless) – 2 cut into small cubes
  • Ginger – 1″ (cut Julian)
  • Garlic – 5 (cut Julian)
  • Small red onion – 1 (cut into 1″ pieces)
  • Spring onion – 1/2 cup (cut small)
  • coriander leaves – 1/2 cup (cut small)
  • Green/Red Chilli – 2 (slit in the middle to control heat)
  • Corn flour/ plain flour – 2 tsp
  • Oil – 2 tsp (use neutral oil like veg, sunflower or canola )


 Sauce : 

  • Green chilli sauce /Thai Red chilli sauce – 1 tsp
  • Vegetarian Oyster sauce – 2 tsp
  • Light Soy sauce – 2 tsp
  • Black pepper – 1/2 tsp
  • Honey – 1 tsp
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  1. Marinate chicken pieces at least 1 hr  in corn flour , and 1/4 sauce mix. you can marinate and keep it in the fridge overnight.
  2. Heat oil in a wok or wide pan and add the marinated chicken and cook for 5 mts or till it looses its colour and turn the side brown .
  3. When the chicken is 3/4 done add in the onions,garlic, ginger,chilli and half of the spring onion and coriander leaves. Saute it for 2 more mts.
  4. Mix in the remaining sauce mix and cook till the sauce becomes thick which is 2 more mts.
  5. Sprinkle the remaining spring onion and coriander leaves herb mix on the chicken and serve it hot.




  • Pan should be smoking hot before adding oil.
  • You can reduce the sauce to half its measurements to make a mild gravy.
  • There is no need to thicken the gravy adding more corn flour. Gravy will get thickened by the corn flour from the chicken pieces.