Pao chicken stir-fry
Skinless chicken breast
600 g, thinly sliced
Marinade, Asian style
60 g, (1/4 cup) spicy Sichuan variety
1 tbs, or canola variety
1 medium, cut into thin wedges
1 medium, thinly sliced
1 medium, halved lengthway, thinly sliced
1 bunch(es), cut into thirds
Reduced salt soy sauce
- Cut chicken across the grain into thin slices. Place in a bowl with marinade. Toss to coat. Cover and refrigerate for 1 hour or up to 4 hours.
- Sprinkle chicken with cornflour and turn to combine. Heat 1 tsp oil in a large non-stick wok or deep frying pan over high heat. Stir-fry one third of chicken for 1-2 minutes, until browned and cooked through. Cook chicken in 2 more batches, heating 1 tsp oil each time. Set aside.
- Heat remaining oil in wok. Stir-fry onion for 1 minute, then add remaining vegetables. Stir-fry for 2 minutes then add 2 tbs water and stir-fry for another 1 minute or until vegetables are just tender. Return chicken to wok with remaining 1 tbs soy sauce and toss until heated through. Serve.