Wednesday’s chicken has sweetness and spice thanks to the nutty caramel sauce with fresh ginger and star anise.
Ingredients
- 70g (1/3 cup) caster sugar
- 160ml (2/3 cup) water
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons soy sauce
- 4cm-piece fresh ginger, peeled, cut into thin strips
- 2 garlic cloves, peeled, bruised
- 2 whole star anise
- 800g chicken breast fillets, thinly sliced
- 80g (1/2 cup) roasted peanuts
- 2 teaspoons peanut oil
- 2 bunches baby pak choy, ends trimmed
- Steamed white rice, to serve
Method
- Step 1Cook sugar and 2 tablespoons of the water in a large frying pan over medium-high heat, without stirring, for 5 minutes or until golden. Set aside for 30 seconds to cool. Add remaining water.
- Step 2Place the pan over medium-high heat. Add fish sauce and soy sauce. Cook for 2 minutes. Stir in the ginger, garlic, star anise, chicken and peanuts. Cook, turning, for 5 minutes or until the chicken is cooked through. Cover with foil to keep warm.
- Step 3Heat a wok over high heat. Add the oil and heat until just smoking. Swirl to coat. Stir-fry the pak choy for 2-3 minutes or until bright green and tender crisp. Divide rice among serving dishes. Top with chicken mixture and pak choy.
Nutrition
2665 kj
Energy
18g
Fat Total
3.5g
Saturated Fat
4g
Fibre
56g
Protein
63g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Ginger and chilli pork with peanuts and broccolini: Replace the chicken with pork fillet. Add 1 fresh red chilli, thinly sliced, with the ginger in step 2. Replace the pak choy with 1 bunch broccolini, halved.
- Author: Leanne Kitchen
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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