Kung Pow Chicken
CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
COOK TIME: 15 MINS
Five spice starch (to replace the marinade from the video) (all)
Kung pow sauce (all)
Chilli powder (all)
Toasted cashews (all)
Capsicum, any colour (½ supplied)
Mixed asian mushrooms (all)
Spring onion (all)
WHAT YOU’LL NEED: Medium saucepan, medium frying pan, strainer or colander, bowl, chopping board, knife
PANTRY STAPLES: Cooking oil (vegetable or grape seed), salt
ALLERGENS: Soy, onion, wheat, gluten, garlic
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.
1. Prepare the ingredients: Wash the vegetables. Slice the whites of the spring onions thinly. Split and roll the greens of the spring onions and slice thinly. Roughly chop the capsicum and the mushrooms (depending on the variety). Cut the chicken into large cubes. Combine the chicken with the five spice starch in a mixing bowl until coated.
2. Cook the rice: Bring a medium pot of salted water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
3. Cook the stir fry: Heat a splash of oil in a medium frying pan over medium-high heat. Cook the chicken for 5 minutes or until browned and cooked through. Add the mushrooms (except the enoki) and capsicum. Cook for a further 5 minutes or until the vegetables are blistered. Add most of the cashews, enoki and spring onion whites, toss to combine then add the Kung pow sauce and bring to the boil.
4. To serve: Divide the rice and kung pow chicken between serving bowls. Top with the spring onion greens, remaining cashews and chilli powder.