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!
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