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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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We had this for dinner the other night and it was really nice. Quick and easy too! Please allow one hour for the chicken to marinate. Ingredients:
800 g chicken breasts, sliced thinly |
2 garlic cloves, crushed |
1 1/2 teaspoons five-spice powder |
10 cm fresh lemongrass, chopped finely |
2 cm piece fresh ginger, grated |
2 tablespoons peanut oil |
1 medium onion, sliced thinly |
1 fresh long red thai chile, chopped finely (used 1 teaspoon of chilli from a jar) |
1 medium red capsicum, sliced thinly |
1/3 cup hoisin sauce |
2 teaspoons finely grated lemon rind |
1 tablespoon lemon juice |
1/2 cup fresh coriander, coarsely chopped |
2 tablespoons fried shallots |
1 green onion, sliced thinly |
Directions:
1. Combine chicken with half the garlic, 1 teaspoon of the five-spice powder and all the lemon grass and ginger in a large bowl. Cover and refrigerate for 1 hour.
2. Heat half the oil in wok and stir-fry the onion, chilli, capsicum and remaining garlic until onion softens. Remove from wok.
3. Heat remaining oil in wok and stir-fry the chicken in batches until cooked.
4. Return the onion mix and chicken to wok with sauce, rind, juice and remaining five-spice. Stir-fry until sauce thickens slightly.
5. Remove from heat and toss through coriander. Sprinkle with fried shallots and green onion.
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