11 Mar Chinese Chicken Stir Fry
Chinese Chicken Stir Fry
Calories per serve: 350cal + rice
Time to make: 10 mins prep 15 mins cook
GF DF F
- 3/4 cup (185ml) chicken stock
- 2 tablespoons soy sauce/tamari
- 1 tablespoon honey
- 1 tablespoon dry sherry or Chinese rice wine
- 2 teaspoons rice/white wine /cider vinegar
- 2 teaspoons cornflour (GF)
- 1 tablespoon peanut oil (or plain olive oil)
- 4 (400g) chicken thigh fillets, cut into 3cm pieces
- 4 spring onions, cut into 5cm lengths
- 1 red onion, cut into wedges
- 1 garlic clove, crushed
- 2 teaspoons finely grated ginger
- 1/2 teaspoon Chinese five spice
- 1/2 teaspoon dried chilli flakes (optional, to taste)
- 1/3 cup (50g) unsalted peanuts, toasted
If you don’t have or want to purchase rice wine and rice vinegar you can substitute for any vinegar you have on hand. Cider vinegar or a white wine vinegar will do fine.
- Combine the stock, soy sauce, honey, sherry or rice wine, vinegar and cornflour in a small bowl.
- Heat half the oil in a wok over high heat until just smoking. Add half the chicken and stir-fry for 3 mins or until brown all over and cooked through. Transfer to a bowl. Repeat with remaining oil and chicken.
- Add the spring onion, onion, garlic, ginger, Chinese five spice and chilli flakes to the wok and stir-fry for 2 mins or until aromatic.
- Return the chicken to the wok with the stock mixture and stir-fry for 2-3 mins or until sauce boils and thickens. Remove from heat and stir in the peanuts. Serve with rice.