Pao chicken stir-fry
8
Points®
Total time: 1 hr 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
We love the distinctly tangy flavours of Southwest Chinese dishes - and this classic stir-fry sure ticks the box
Ingredients
Vinegar, All Types
1 tablespoon(s), Chinese black vinegar
Dry Sherry
1 tablespoon(s)
Honey
1 teaspoon(s), level
Garlic
1 clove(s), crushed
Soy Sauce
2 tablespoon(s)
Chicken breast, skinless, raw
600 g, thinly sliced
Brown Rice, dry
200 g
Cornflour
2 teaspoon(s), level
Vegetable Oil
4 teaspoon(s)
Red onion
1 small, chopped
Red pepper
1 medium, deseeded and sliced
Courgette
1 medium, sliced
Broccoli, raw
200 g, Tenderstem, cut into thirds
Instructions
1
To make the marinade, put the Chinese black vinegar, dry sherry, honey, crushed garlic and half the soy sauce in a screw-top jar and shake well to combine.
2
Place the chicken slices in a bowl with the marinade and toss to coat. Cover with cling film and chill for at least 1 hour.
3
Cook the rice to pack instructions and drain well.
4
Meanwhile, remove the chicken from the marinade and sprinkle over the cornflour. Put a large nonstick wok or frying pan over a high heat. Stir-fry the chicken in 3 batches, using 1 tsp of oil for each batch.
5
Heat the remaining oil in the wok and stir-fry the onion for 1 minute. Add the rest of the vegetables and stir-fry for 2 minutes. Then, add 2 tbsp water and stir-fry for another minute, or until the veg is tender. Return the chicken to the wok, add the remaining soy sauce and cook until heated through.
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