Sweet, sour, salty and bitter – these four flavours are combined to create a hearty Asian chicken stir-fry which will take your taste-buds on a journey.
Ingredients
- 500g chicken thigh fillets, fat trimmed
- 20ml (1 tablespoon) light soy sauce
- 50ml (2 1/2 tablespoons) dark soy sauce
- 60ml (1/4 cup) Shaohsing rice wine (see Notes)
- 2 teaspoons sesame oil
- 1 tablespoon cornflour
- 20ml (1 tablespoon) sunflower oil
- 2 tablespoons finely sliced ginger
- 2 tablespoons finely sliced garlic
- 2 tablespoons sugar
- 1/2 teaspoon Sichuan pepper (see Notes)
- 150ml Massel chicken style liquid stock
- Steamed jasmine rice, to serve
Cucumber & ginger salad
- 1 telegraph cucumber, peeled, thinly sliced
- 2 tablespoons pickled ginger (see Notes)
- 40ml (2 tablespoons) seasoned rice wine (see Notes)
- 1 teaspoon black sesame seeds (see Notes)
Method
- Step 1To make the cucumber and ginger salad, place the cucumber, ginger and seasoned rice wine in a bowl. Cover with plastic wrap and refrigerate for 30 minutes.
- Step 2Meanwhile, chop the chicken into bite-sized pieces and place in a glass bowl. In a separate bowl, combine the light soy, 1/2 tablespoon of the dark soy, 1 tablespoon of Shaohsing rice wine, half the sesame oil and half the cornflour in a bowl. Pour over chicken and set aside to marinate for 1 hour.
- Step 3Preheat the oven to 240°C.
- Step 4Drain the chicken, reserving the marinade, and place the chicken on a baking tray. Drizzle with the sunflower oil and bake in the oven for 15 minutes until golden.
- Step 5Heat a wok over high heat. Add the remaining sesame oil and the ginger, stir-fry for 1 minute until crisp. Add the garlic, remaining dark soy, the sugar and Sichuan pepper, then pour in the stock. Reduce heat to low, cover and allow to simmer for 5 minutes.
- Step 6Stir the remaining cornflour into the reserved marinade, then add to the wok with the chicken and remaining wine. Cook for 1 minute until chicken is heated through. Garnish the salad with the sesame seeds. Serve chicken on steamed jasmine rice with the salad.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1288 kj
Energy
14g
Fat Total
3g
Saturated Fat
2g
Fibre
25g
Protein
99mg
Cholesterol
1464.74mg
Sodium
10g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
* Available from Asian supermarkets.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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