chickentuesday
MONGOLIAN CHICKEN
SERVES 4
PREP 10 MINUTES(PLUS 30 MINUTES
REFRIGERATION) COOK10 MINUTES
2 teaspoonscornflour
½ teaspoonChinesefivespice
¼ cupshaohsing(Chinese cooking wine)
2 garliccloves,crushed
2cmpiecefreshginger, peeled,
finelygrated
2 tablespoonssoysauce
500gchickenbreaststir-fry strips
1 tablespoonpeanutoil
1 brownonion,cutintothickwedges
3 greenonions,cutinto 4cm lengths
¹⁄³cuphoisinsauce
2 teaspoonssesameoil
1 teaspoonsesameseeds,toasted
4 cupssteamedwhitelong-grainrice
300g snow peas, trimmed, steamed
1 Blendcornflour,five-spice,shaohsing,
garlic,gingerand2 teaspoonssoysaucein
a bowl.Addchicken.Tosstocoat.Refrigerate
for 30 minutestoallowflavourstodevelop.
2 Heathalfthepeanutoilina wokorlarge
fryingpanoverhighheat.Drainchicken
frommarinade,reservingmarinade.
Stir-frychicken,in2 batches,for2 minutes
oruntillightlybrownedandjustcooked
through.Transfertoa heatproof bowl.
Wipewokclean.
3 Heatremainingpeanutoilinwokover
highheat.Addonions.Stir-fryfor1 minute
oruntilstartingtochar.Returnchickento
wokwithreservedmarinade,hoisinsauce,
sesameoilandremainingsoysauce.Stir-fry
for2 to3 minutesoruntilsauceboilsand
thickens,andchickenis heatedthrough.
4 Sprinklestir-frywithsesameseeds.
Servewithriceandsnowpeas.
NUTRITION:(perserve)2415kJ;9.9gfat;
1.9gsatfat;36.9gprotein;81.6gcarbs;
6g fibre; 74mg chol; 1593mg sodium.
PERSERVE
$4.13WEEK 1