Kung Pao Chicken
This is a wonderful dish which will still be in your memory a few days after and nicer than what you would get in your local Chinese! This is probably due to the Szechuan peppers, a unique and delicious flavour. It is a complete meal, a winner with the whole family and is a source of protein , vitamins and minerals. You can get the Szechuan peppers in any Asian supermarket, I tend to toast them, grind then and then leave them in a jar by the hob to be used in Chinese cooking.
Serves: 4 people Prep time: 20 mins
Ingredients:
600g chicken breast, cut into 2cm pieces
1 tbsp. tamari
1 1⁄2 tsp. sesame oil
1 tsp. grated ginger.
Coconut oil
1-2 long red chillies, sliced
4 gloves garlic, crushed
2 spring onions, white part sliced
100g shitake mushrooms, sliced
4 tbsp. tamari
3 tbsp. chicken broth or water
1 tbsp. coconut sugar/honey
1 tbsp. apple cider vinegar
1⁄2 tsp. Sichuan peppers, toasted and ground
1 tbsp. cornflour, blended with 3 tbsp. water
80g cashew nuts, toasted
4-5 courgettes, spiralised into thin noodles bunch coriander leaves to garnish.
Method:
Mix the chicken with 1 tbsp. tamari, sesame oil and ginger, set aside. This can be done overnight if you wish.
Heat 1 tbsp. coconut oil in a pan. When it begins to smoke, add the chicken in batches and stir fry for 5 mins, until golden, set aside and keep warm.
Wipe pan, Add 2 tbsp. coconut oil and fry the onions, garlic and chilli for 30 secs.
Mix in 2 tbsp. water, then add mushrooms and cook for another 30 seconds.
Return the chicken to the pan, add the tamari, broth or water, sugar, vinegar, Sichuan peppers and
cook for 3 mins.
Stir in the cornflour paste and bring to boil to thicken, add cashews.
Place spiralised courgette in a bowl, top with the chicken, garnish with coriander.
Variations: You can use Chicken thigh meat, which is more moist and better value, marinade if possible. Use some type of noodle or wholegrain rice instead of the spiralised veg if you wish. For a vegan version, try pepper and carrot julienne.
Serving suggestions: Serve immediately in portions or in a large wok in the centre of the table. It is fine to reheat or eat cold in a lunchbox but the nuts are soft and the noodles disintegrate, but the flavour is still there.
Storage: Best eaten fresh, but left overs, if there are any are delicious too, keep in fridge for 24 hours.
