KUNG PAO CHICKEN WITH STIR-FRY NOODLES

KUNG PAO CHICKEN WITH STIR-FRY NOODLES

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, August 27, 2017.
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This kung pao chicken is bursting with flavour.

Ingredients

PICKLED CUCUMBER

  • ½ telegraph cucumber
  • 2 tablespoons white vinegar
  • 1 teaspoon runny honey
  • 1 teaspoon salt

KUNG PAO CHICKEN

  • 300g chicken breast
  • 1 teaspoon szechuan spice
  • 1 teaspoon soy sauce
  • 1 teaspoon runny honey
  • 1 teaspoon sweet chilli sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon sesame seeds

STIR-FRY NOODLES

  • 1 pack fresh ramen noodles
  • 2 teaspoon soy sauce
  • 1 teaspoon runny honey
  • 1 teaspoon cornflour
  • 1 teaspoon white vinegar
  • Remaining hoisin sauce
  • ¾ cup water
  • Juice of ½ lemon
  • 1 bunch spring onions, white part only, cut 5cm
  • 1 tablespoon ginger, finely grated
  • 1 clove garlic, thinly sliced
  • 1 teaspoon Szechuan spice
  • 1 carrot, cut into thin matchsticks
  • 1 bok choy, end trimmed 1cm and thinly sliced
  • 2 tablespoons peanuts, roughly chopped

TO SERVE

  • 1 bunch spring onions, green part only, thinly sliced
  • 1 chilli, seeds removed and thinly sliced
  • 1 teaspoon sesame seeds
  • 1 tablespoon peanuts, roughly chopped

Steps

  1. a full kettle to the boil.
  2. Peel cucumber into long, thin ribbons and place in a small, heat-proof bowl. Combine vinegar, honey and salt in a medium pot. Bring to a simmer, remove from heat and pour over cucumber. Toss and set aside. Reserve pot.
  3. Pat chicken dry with paper towels and cut into steaks. To do this place hand flat on chicken breast and slice through the middle to create two even steaks. Add to a bowl with remaining kung pao chicken ingredients and mix well to coat.
  4. Place noodles in reserved pot, cover with boiling water and set aside. Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for 3-4 minutes each side (depending on thickness), until cooked through. Set aside covered in foil, to rest.
  5. Combine soy sauce, honey, cornflour, vinegar, remaining hoisin sauce, water and lemon juice in a bowl and set aside. Return pan to medium heat with a drizzle of oil. Stir-fry spring onions, ginger and garlic for 1-2 minutes, until golden. Add Szechuan spice and carrot and stir-fry a further 1-2 minutes.
  6. Add bok choy to pan. Bring to a gentle simmer and remove from heat. Drain noodles and add to pan with first measure of peanuts and toss to coat. Thinly slice chicken against the grain.
  7. divide stir-fry noodles between bowls and top with slices of kung pao chicken and green part of spring onions. Sprinkle with chilli, sesame seeds and remaining peanuts. Finish with a small handful of pickled cucumber.

Nutritional Information

Energy 2636 kj
630 kcal
Protein 40.6g
Carbohydrate 74.4g
Fat 16.3g