If there’s one thing I’ve learnt in the past year, it’s that chicken is dirt cheap, and garlic & onions have the power to turn a few ingredients into a work of art- and that’s exactly what this recipe is [if I do say so myself]. My not-so-secret equation for a simple sauce is garlic + onion + vegetable + meat. The rest is magic…

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 6 

What you will need:

  • Deep frying pan/wok
  • Wooden spoon
  • Chef’s knife/vegetable knife
  • Garlic crusher??? Up to you mate
  • Plate/bowl


  • 6-7 chicken thighs (1 pack from Aldi is around £1.89)
  • 7 garlic cloves (crushed)
  • 1 onion (sliced)
  • 1 pepper (chopped or sliced)
  • 3 tbsp butter
  • 500ml boiled water
  • 2 level tsp salt 
  • 1/2 tsp black pepper
  • 3 sprigs of thyme/1 tsp thyme (optional- adds a new flavour)
  • 1 tbsp cornflour (optional- thickens the sauce)

What to do…

  1. Prepare all ingredients
  2. Add butter to wok and place on medium/high heat
  3. Once butter has melted, add garlic, onion and peppers to the wok along with 1sp salt and 1/2 tsp black pepper (stir occasionally for 5 mins)
  4. After 5 mins, transfer the contents of the wok onto a plate/bowl
  5. Add chicken thighs (skin side up) to the wok, allowing every piece to touch the bottom. Sprinkle with 1 tsp salt and a pinch of black pepper and let sit for 3 minutes
  6. After 3 minutes, turn chicken over and let sit for another 3 minutes
  7. Once 3 minutes is up, add the cooked onions, garlic and peppers back into the wok, along with the boiled water (and thyme), and leave for 30 mins. Reduce heat to low and feel free to place a lid on the wok/frying pan. I also like to poke my chicken to the bone with a knife just to speed up the cooking process
  8. After 30 minutes, check chicken is cooked (cooking time varies dependent on size). If satisfied, mix cornflour with 2 tbsp cold water, then pour mixture into the wok and stir (this will instantly thicken the sauce). Voila

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Written by Lore Adenegan, 10 months ago