CHICKEN KUNG PAO WITH NOODLES SALAD
Chicken Kung Pao with noodles salad.
The nice part of this recipe is its versatility as the chicken in this popular Sichuan stir-fry can easily and just as tastily be replaced with beef, tofu, cauliflower or any other vegetable as a vegetarian option. I love how this recipe can be made to suit all tastes.
500g chicken breast fillets, cut into 1.5cm cubes 2.5ml (tsp) salt
2.5ml (tsp) sugar
22.5ml (4 tsp) cornflour 30ml (2 tbsp) water
10ml (2 tsp) fish sauce
15ml (1 tbsp) soy sauce
15ml (1 tbsp) oyster sauce
15ml (1 tbsp) sugar
45ml (3 tbsp) peanut oil or use sunflower oil 1 red pepper, thinly sliced
25ml (5 tsp) finely chopped garlic
25ml (5 tsp) finely grated ginger
15ml (1 tbsp) dark vinegar
125ml (½ cup) coconut milk
5ml (1 tsp) dried chilli flakes
150g cooked egg noodles
30g roasted peanuts, roughly chopped 1 spring onion, sliced on the diagonal
Sprigs of coriander
1 Cut the chicken fillets into 1.5cm cubes and place in a bowl. Add the salt, sugar and cornflour, and toss. In a bowl, mix water, fish, soy and oyster sauces and add sugar. Heat the peanut oil in a wok over a high heat. Stir-fry the chicken for five minutes.
2 Using a slotted spoon, scoop the chicken from the wok and place on a kitchen towel to drain.
3 Add red pepper to the oil and stir-fry for 3-4 minutes. Add the garlic and ginger, and stir-fry for two minutes until fragrant. Add the water, mixed sauces, coconut milk and chilli flakes to the wok and bring to a simmer. Allow to simmer for five minutes.
4 Add chicken pieces and noodles and toss to coat with the sauce. Divide between bowls and serve garnished with peanuts, spring onion and coriander.