Hot sweet and sour chicken

Women's Fitness (UK) - - Nourish -

This is sweet, spicy, salty and sour – all my favourite flavours in one dish and per­fect for a quick mid-week supper. You can toss the spi­ralised cour­gettes in to heat through if you pre­fer, or serve them raw. You can also serve this with steamed greens and jas­mine rice. Which­ever way you go… en­joy! Prepa­ra­tion time: 10 min­utes Cook­ing time: 5 min­utes DF Serves 2 1tbsp rape­seed oil 1 gar­lic clove, finely chopped 2.5cm piece fresh root gin­ger, peeled and sliced into match­sticks 2 medium red chill­ies, de­seeded and sliced 250g bone­less chicken thighs, sliced into 1cm x 2.5cm strips 1tbsp Shaohs­ing rice wine or dry sherry 250g spi­ralised cour­gettes Sprin­kle of toasted sesame seeds, to gar­nish For the sauce 50ml mirin 1tsp chilli bean paste 2tbsp low-sodium light soya sauce 2tbsp rice vine­gar 2tbsp runny honey 1Whisk to­gether all the ingredients for the sauce in a bowl, then set aside. 2Heat a wok over a high heat un­til smok­ing and add the rape­seed oil. Add the gar­lic, gin­ger and chill­ies and toss for a few sec­onds to re­lease their aroma. 3Add the chicken and let it set­tle for 15 sec­onds to sear and brown, then flip it over and cook for 1 minute. 4As it starts to brown, add the Shaohs­ing rice wine or dry sherry and cook for a fur­ther 2 min­utes un­til the chicken is cooked through. 5Pour in the sauce and stir-fry un­til the sauce has re­duced and is thick and glossy. 6Di­vide the spi­ralised cour­gettes between two plates, ar­range the chicken on top, sprin­kle over the toasted sesame seeds for a nutty gar­nish and serve im­me­di­ately.

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