Pao chicken stir-fry
3
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Sweet and spicy Sichuan marinated chicken in a colourful stir-fry of red onion, capsicum, zucchini and broccolini packs in flavour and nutrients.
Ingredients
Skinless chicken breast
600 g, thinly sliced
Cornflour
2 tsp
Sunflower oil
1 tbs, or canola variety
Red onion
1 medium, cut into thin wedges
Red capsicum
1 medium, thinly sliced
Zucchini
1 medium, halved lengthway, thinly sliced
Broccolini
1 bunch(es), cut into thirds
Reduced salt soy sauce
1 tbs
Black vinegar
1 tbs
Chinese rice wine
1 tbs
Peppercorn
1 tsp, Szechuan variety, crushed
Honey
2 tsp
Garlic
1 clove(s), crushed
Reduced salt soy sauce
1 tbs
Instructions
1
To make Sichuan sauce, mix all ingredients in a large bowl. Add chicken to bowl and toss to coat. Cover and refrigerate for 1 hour or up to 4 hours.
2
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.
3
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.
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