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I've adapted this recipe from an old Womens Weekly Chinese cookbook, it's proven to be a hit in my household. The original recipe was for beef, so I imagine you could substitute this in my recipe. I've used broccoli, capsicum and spring onions, but you could add whatever vegetables you like.
- 500 g chicken thigh fillets, skin and all visible fat removed
- 7.39 ml soy sauce
- 1.23 ml black pepper (or a good grind of the pepper grinder!)
- 9.85 ml sesame oil
- 4.92 ml cornflour
- 29.58 ml water
- 14.79 ml peanut oil (or I use spray oil, extra light olive oil)
- 200 g of thin dried noodles (or noodles of choice)
- 1 garlic clove, finely diced
- 1 medium onion, roughly sliced
- 14.78 ml peanut butter (I use reduced fat)
- 9.85 ml shaox hsi wine
- 4.92 ml curry powder
- 4.92 ml Chinese five spice powder
- 2.46 ml cayenne pepper
- 29.58 ml water
- 9.85 ml soy sauce
- 2.46 ml sugar
- 5-6 piece broccoli
- 1 capsicum, finely chopped
- 1-2 spring onion, finely chopped
- For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness.
- In a bowl, combine the water and corfour, mix until it is paste-like.
- To the bowl, add the soy sauce, black pepper, and sesame oil - mix well.
- Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes.
- Combine the peanut butter, shaox hsi wine, curry powder, 5 spice powder, cayene pepper, water, soy sauce and sugar in a bowl. Stir until peanut butter has broken down and blended in with other ingredients. (Note: you might need to press down on the peanut butter with a spoon or fork as you're stirring).
- Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside.
- Heat up the oil in a wok and saute the chicken until browned. Remove and set aside.
- Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent.
- Add the garlic and cook a further minute or two.
- Return the chicken to the wok, and then add the sauce.
- Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed.
- Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy).
- Add the noodles to the wok, toss through - add a little more water if needed.
- Serve in bowls and top with spring onions.