Kung Pao chicken
fresh red chilli
2 whole, deseeded, thinly sliced
2 clove(s), thinly sliced
skinless chicken thigh
450 g, (buy 500g) cut into 3cm pieces
sake or Japanese rice wine
20 ml, (shaoxing or dry sherry)
canned bamboo shoots, rinsed, drained
140 g, (1 x 227g can)
sugar snap peas
200 g, trimmed
¼ cup(s), (60ml)
reduced salt soy sauce
45 g, unsalted
3 individual, thinly sliced
- Heat a wok over medium-high heat. Add oil and heat for 30 seconds. Stir-fry chilli and garlic for 20 seconds or until fragrant. Add chicken and stir-fry, in batches, for 5–7 minutes or until browned all over and almost cooked through.
- Meanwhile, combine wine and cornflour in a small bowl. Add bamboo and sugar snap peas to wok with chicken and stir-fry for 2–3 minutes or until just tender. Add stock and soy sauce and bring to the boil.
- Gradually add wine mixture and cook for 1–2 minutes or until thickened. Serve sprinkled with nuts and shallots.