Recipe of the Week Kung Pao chicken.
INGREDIENTS SERVES 4 Prep time 20mins, cooking time 20 minutes 650g skinless chicken breast fillets, cut into chunks 3tbsp soy sauce 2tbsp rice wine vinegar 1/2tsp Szechuan peppercorns Calorie controlled cooking spray 2 garlic cloves, sliced 2cm piece fresh ginger, peeled and grated 2tbsp hoisin sauce 1tsp cornflour 1/2tsp red chilli flakes 6 spring onions, trimmed and sliced 3 carrots, peeled into ribbons 2 courgettes, peeled into ribbons 1tbsp sesame oil Handful fresh coriander leaves METHODOLOGY Put the chicken in a shallow dish. Mix 2tbsp of the soy sauce and 1tbsp of the rice wine vinegar, and pour over the chicken. Cover with cling film and marinate in the fridge for at least 1 hour.
Toast the Szechuan peppercorns in a dry frying pan over a medium heat for two minutes, then transfer to a pestle and mortar and crush.
Mist a large wok or frying pan with cooking spray and fry the chicken over a medium heat for 8-10 minutes. Add the garlic and ginger and cook for two minutes.
Whisk together the remaining soy sauce, 1tbsp of the rice wine vinegar, the hoisin sauce, cornflour, chilli flakes and Szechuan pepper, then pour into the wok. Cook for one minute then add the spring onion.
In a bowl, toss together the carrots and courgette. Whisk together the remaining rice wine vinegar and the sesame oil and drizzle over the veg. Add half of the coriander and toss to combine.
Garnish the chicken and salad with the remaining coriander and serve.
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|Publication:||Dumfries and Galloway Standard (Dumfriesshire, Scotland)|
|Date:||Jan 30, 2018|
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