Celebrate Chinese New Year with traditional kung pao chicken.
Ingredients
- 8 large (about 800g) chicken thigh fillets, thickly sliced
- 2 garlic cloves, thinly sliced
- 5cm-piece ginger, cut into matchsticks
- 4 dried red chillies
- 2 tablespoons Shaoxing wine
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons peanut oil
- 80g (1/2 cup) raw peanuts
- 1 teaspoon cornflour
- 60ml (1/4 cup) Massel chicken style liquid stock
- 1/2 tsp Chinese five spice
- 4 green shallots, cut into 5cm lengths
- Fresh baby coriander sprigs, to serve
- Green shallot curls, to serve
Method
- Step 1Combine the chicken, garlic, ginger, chillies, Shaoxing wine, soy sauce and sesame oil in a large bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Step 2Heat half the peanut oil in a wok over high heat. Add peanuts and stir-fry for 2 minutes or until lightly toasted. Use a slotted spoon to transfer to a plate.
- Step 3Drain the chicken, reserving the marinade in the bowl. Add the cornflour and chicken stock to the marinade and stir to combine.
- Step 4Heat the remaining oil in wok over high heat until just smoking. Add one-quarter of the chicken and stir-fry for 3 minutes or until just cooked through. Transfer to a bowl. Repeat in 3 more batches with the remaining chicken.
- Step 5Return the chicken to the wok with the marinade mixture, five spice, green onion and peanuts. Stir-fry for 2-3 minutes or until the sauce boils and thickens. Serve immediately, topped with coriander and shallot curls.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1313 kj
Energy
18.6g
Fat Total
1.8g
Saturated Fat
1.6g
Fibre
29.5g
Protein
30mg
Cholesterol
483mg
Sodium
2.3g
Carbs (sugar)
7.4g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Al Richardson
- Publication: Taste Magazine
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