Mix 5 tbsp plain flour with 1/2 tsp Madras curry powder, a good pinch of salt and several grinds of the peppermill, and toss 400g boneless chicken thighs, cut into bitesize pieces, in it in a large bowl. Set aside while you chop the other ingredients.
Cut the white parts of 4 spring onions into coins, and put in a bowl with 3 chopped garlic cloves. Cut the rest of the spring onions and 70g baby corn (which I did not have) into pieces on the diagonal.
Heat a couple of tablespoons of ground nut oil (or another flavourless oil) in a wok over a high heat, and fry the spring onion bottoms with the garlic for a few seconds until they start to give off their scent.
Add the chicken to the pan and stir-fry for about 3 minutes, until there is no pink visible.
Add the green parts of the spring onions, the baby corn and 125g sugar snaps to the wok, stir-fry for about 30 seconds and throw in 40ml dry sherry (or Chinese cooking wine) and 3 tbsp light soy sauce.
Stir-fry for another 30 seconds and stir in 1 heaped tablespoon XO sauce.
Put a lid on the wok and cook for another minute or so, until the chicken is cooked through.
Serve immediately with steamed rice.
(Here Liz Upton's original recipe)
from simple food, looking good
Stir-fried chicken in XO sauce Recipe
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