Follow the Chinese New Year tradition and dig into this shared dish.
Ingredients
- 2 1/2 tablespoons medium sherry
- 2 1/2 teaspoons oyster sauce
- 1 1/2 tablespoons honey
- 1 tablespoon finely chopped fresh ginger
- 2 garlic cloves, crushed
- 3/4 teaspoon Chinese five spice
- 1kg (about 8) chicken thigh fillets, cut into strips
- 1 1/2 teaspoons cornflour
- 2 1/2 tablespoons peanut oil
- 6 firm ripe tomatoes, cut into wedges
- 1 bunch shallots, ends trimmed, cut into 3cm lengths
- 80g (1/2 cup) unsalted roasted peanuts
Method
- Step 1Combine sherry, oyster sauce, honey, ginger, garlic and Chinese five spice in a glass or ceramic dish. Add chicken. Turn to coat. Cover. Place in fridge for 4 hours to marinate.
- Step 2Drain the chicken, reserving the marinade. Stir the cornflour into the reserved marinade.
- Step 3Heat the oil in a wok over high heat. Add half the chicken and stir-fry for 5 minutes or until cooked through. Transfer to a plate. Repeat with remaining chicken. Return the chicken to the wok. Add the tomato and shallot and stir-fry for 3 minutes or until soft. Add the marinade and bring to the boil. Cook for 30 seconds or until the sauce thickens. Transfer to a serving dish. Sprinkle with peanuts.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1442 kj
Energy
21g
Fat Total
5g
Saturated Fat
3g
Fibre
26g
Protein
99mg
Cholesterol
171.41mg
Sodium
8g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Serves 8 as part of a banquet.
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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