Friday 17 August 2007

Szechuan Chicken stir-fry with vegies and noodles:

Dice or pre-buy chicken into strips... I used about 500gm, and this recipe fed 3 adults with plenty left over or lunch today.

Place chicken in a bowl and add approx 2 tablespoons of soy sauce, a slash of sweet chilli sauce. a splash of spicy tomato sauce and a sprinkle of Five Spice Powder and sprinkle with cornflour (probably about 2 teaspoons)

Mix together and allow to marinate for an hour.

(this is a vital step.. this process will render the chicken unbelievably tender!)

While this is marinating away, prep your veggies.

This week, courtesy of Aussie Farmers Direct I used a zucchini, some baby carrots, a head of broccoli, a red capsicum, 2 diced tomatoes and 1/2 a leek..

Cut these all up and put aside.

In another bowl, place 2 packets of Hokkien noodles. Cover with hot tap water and leave for 2-3 minutes.

Stir noodles to separate and drain.

Heat a goodly splash of sesame oil in your wok, and add marinated chicken in batches, frying off until just cooked. The marinade will stick to your wok, but don't worry.. that's what's going to make the yummy sauce.

Set chicken aside ( I just plunk it on top of the noodles, stirring between batches... the oil from the chicken will help the noodles not to re-clump)

Once all the chicken is browned add another splash of oil and fry off vegies until barely done. The should be nicely covered in oil, but still crisp. A good indicator of when they are ready, is to watch the broccoli... When it becomes REALLY green, it's time to:

Add the chicken and noodles, stirring to combine. Add a cup of hot water to deglaze the pan and stir until sauce thickens and the dish is warmed through.

Serve and scoff!!!