Recipes
Date posted: 05/06/2019
Ingredients
| For the chicken: | |
| Farmstead chicken breast fillet skinless 140-170g, cut into 1 inch cubes | 800g |
| Chinese shaoxing wine or dry sherry | 15ml |
| Amoy light soy sauce | 15ml |
| Baking soda | 10g |
| Everyday Favourites cornflour | 10g |
| For the sauce: | |
| Essential Cuisine chicken stock mix | 125ml |
| Amoy light soy sauce | 75ml |
| Chinese black vinegar (or good-quality balsamic vinegar) | 30ml |
| Chinese shaoxing wine (or dry sherry) | 30ml |
| Lee Kum Kee premium dark soy sauce | 10ml |
| Lee Kum Kee hoisin sauce | 10ml |
| Tate & Lyle granulated sugar | 30g |
| Everyday Favourites cornflour | 10g |
| Stir fry: | |
| Mazola pure corn oil | 60g |
| Garlic purée | 28g |
| Knorr Professional ginger purée | 15g |
| Red pepper (capsicum) seeded and diced | 6g |
| Green pepper (capsicum) seeded and diced | 6g |
| Everyday Favourites crushed chillies | 5g |
| Sichuan peppercorns lightly toasted and ground | 10g |
| Scallion stems cut into 1-inch pieces | 30g |
| Everyday Favourites dry roasted peanuts | 125g |
| Prep Premium toasted sesame oil (optional) | 20ml |
Method
- Combine all ingredients for the chicken in a shallow bowl; cover and marinate chicken cubes for 10 minutes.
- Whisk all sauce ingredients together until sugar dissolves and set aside.
- Heat a large skillet, pan or wok over high heat. Add the cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
- Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan, stir fry for 1 minute.
- Give the prepared sauce a stir, pour it into the pan and bring to a boil while stirring.
- Once it slightly thickens, add chicken cubes back into the pan/wok and mix all of the ingredients through the sauce until cubes are evenly coated and sauce has thickened, (about 2 minutes).
- Stir in scallions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.
- Serve immediately with steamed/cooked rice or fried rice!