- Serves: 4
- Preparation: 20 minutes
- Cooks In: 25 minutes
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Ingredients
Method
To make marinade, finely chop white part of spring onion and place in a large bowl. Cut green part into 5cm lengths and set aside. Add remaining ingredients to bowl and mix well.
Combine chicken and 1 tablespoon of the marinade in a bowl and stir to coat. Add mushrooms to remaining marinade and stir to coat.
To make sauce, combine all ingredients in a jug with 2 tablespoons water and mix well.
Heat half the oil in a large wok over a high heat. Add chicken, in two batches. Stir-fry for 2–3 minutes, or until browned and just cooked through. Remove from wok.
Heat remaining oil in wok over high heat. Add mushrooms and capsicums. Stir-fry for 4–5 minutes, or until just tender. Add chillies and reserved spring onion. Stir-fry for 1 minute. Add chicken, peanuts and sauce mixture and stir-fry for a further 1–2 minutes, or until chicken is cooked through and sauce is thickened. Remove from heat.
Serve over rice. Garnish with extra sliced spring onion.
TIPS:
- Dried chillies can be replaced with 1 teaspoon dried chillies, if preferred. If you don’t like spice, omit chillies altogether. Or, if you are a chilli lover, don’t deseed the chillies.
- Chinese black rice vinegar in available from some major supermarkets and Asian grocers.
- Sichuan pepper is available from various grocers, gourmet food stores or online. You can replace with freshly cracked black pepper.
Ingredients
Directions
To make marinade, finely chop white part of spring onion and place in a large bowl. Cut green part into 5cm lengths and set aside. Add remaining ingredients to bowl and mix well.
Combine chicken and 1 tablespoon of the marinade in a bowl and stir to coat. Add mushrooms to remaining marinade and stir to coat.
To make sauce, combine all ingredients in a jug with 2 tablespoons water and mix well.
Heat half the oil in a large wok over a high heat. Add chicken, in two batches. Stir-fry for 2–3 minutes, or until browned and just cooked through. Remove from wok.
Heat remaining oil in wok over high heat. Add mushrooms and capsicums. Stir-fry for 4–5 minutes, or until just tender. Add chillies and reserved spring onion. Stir-fry for 1 minute. Add chicken, peanuts and sauce mixture and stir-fry for a further 1–2 minutes, or until chicken is cooked through and sauce is thickened. Remove from heat.
Serve over rice. Garnish with extra sliced spring onion.
