Main Meals

Spicy Kung Pao Chicken

The Weekly | July 13, 2016

Prep 25 mins (plus marinating)
Cook 15 mins
Serves 4

2 x 600g chicken breast fillets, cut into 2cm-thick slices
1 tbsp Shao Hsing wine
1 tbsp light soy sauce, plus 1 tbsp extra
2 tsps cornflour
2 tsps sesame oil
¼ cup chicken stock
1 tbsp Chinkiang vinegar
2 tsps sugar
2 tbsps vegetable oil
½ cup unsalted raw cashews
2 stalks celery, thinly sliced
1 long red chilli, seeded, finely sliced
6 small dried red chillies
2 tsps Sichuan peppercorns
2 cloves garlic, chopped
2 green onions, cut into 3-cm lengths
Steamed white rice, to serve

1. In a shallow dish, combine chicken with Shao Hsing, soy, cornflour and sesame oil. Marinate 30 mins.
2. In a small jug, combine stock with extra soy, vinegar and sugar.
3. In a wok, heat half oil on high. Stir-fry nuts 1 to 2 mins. Remove from wok.
4. Increase heat to high. Stir-fry chicken in 2 batches, 4 to 5 mins each, until almost cooked through. Remove from wok.
5. Heat remaining oil in wok. Stir-fry celery, chilli, peppercorns and garlic,
1 min, until chilli darkens slightly. Return chicken to wok with sauce mixture and onions. Bring to simmer and cook 2 to 3 mins, until sauce thickens and chicken is cooked through.
6. Scatter nuts over. Serve with rice.

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