Kung Pao Chicken & Mushrooms|Australian Mushrooms

600 g chicken thigh fillets, cut into 3cm pieces

200 g button mushrooms, large ones halved

2 tbsp peanut oil

1 red capsicum, chopped

1 yellow capsicum, chopped

8 whole dried chillies, deseeded (optional)

½ cup chopped roasted peanuts

Cooked jasmine rice, to serve

Marinade

4 green spring onions, plus extra sliced to garnish

½ small leek, white part finely chopped

¼ cup light soy sauce

2 tbsp Shaoxing wine (Chinese cooking wine)

1 tsp cornflour

2 cloves garlic, crushed

2 tsp finely grated fresh ginger

Sauce

2 tbsp dark soy sauce

1 ½ tbsp Chinese black vinegar (See Tip)

1 tbsp hoisin sauce

2 tsp white sugar

2 tsp cornflour

1 tsp ground Sichuan pepper (See Tip)

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.

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Kung Pao Chicken & Mushrooms