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Photo of Pao chicken stir-fry by WW

Pao chicken stir-fry

3
Points
Total Time
1 hr 30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Cooked brown rice. TIP: Spicy Sichuan marinade also goes well with pork or lamb.

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