serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Quick Wok Cooking
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 brown onion
- 1 red capsicum
- 2 small chicken breasts
- peanut oil, for stir-frying
- 1 garlic clove, sliced
- 3 slices fresh ginger
Marinade for chicken
- 1 small egg white
- 2-3 tsp cornflour
For the sauce
- 1 tbsp shaoxing rice wine
- 1½ tbsp light soy
- 1 tsp table salt
- 1 tsp caster sugar
- 2 tsp chilli bean paste (Toban Djan)
- 1 tsp cornflour
- 1 tsp brown bean paste (in Cantonese: min si jeung)
- ½ cup roasted unsalted peanuts
- steamed rice, to serve
Instructions
- Cut the onion, capsicum and chicken into a 2 cm dice. In a large bowl, combine the chicken with the marinade and toss well to combine. Set aside until needed.
- In a medium bowl, combine your sauce ingredients.
- Pre-heat your wok, add 2 tablespoons of oil and just as it begins to smoke, add the garlic and ginger, cooking for several seconds over medium heat until fragrant, then add the capsicum and onion. Toss for another few seconds, then transfer to a plate.
- Return the wok to the heat with 2 tablespoons of oil. As it begins to smoke, add the chicken and stir-fry over moderate heat until the colour changes.
- Stir in the sauce, combine well, and return the capsicum and onion. Stir in the peanuts, then transfer to a serving dish. Serve immediately.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Quick Wok Cooking
