Prep 10 mins
Cook 20 mins
This is originally from Good Taste magazine. I'm yet to try this, but it looks incredibly yummy and i decided to post it so i can add it to my cookbook!
- 6 about 800g chicken thigh fillets, thinly sliced
- 1 red onion, cut into thick wedges
- 3 cm fresh ginger, peeled, thinly sliced
- 2 garlic cloves, crushed
- 2 teaspoons sesame oil
- 1 teaspoon Chinese five spice powder
- 1 tablespoon peanut oil
- 1 (100 g) packet blanched almonds
- 150 g snow peas, trimmed
- 1 (125 g) punnet baby corn, halved diagonally
- 2 tablespoons oyster sauce
- 2 tablespoons ketjap manis
- steamed rice, to serve
- 1⁄2 cup fresh coriander leaves
- Combine the ginger, garlic, sesame oil and Chinese five spice together in a large bowl. Add the chicken and onion and allow it to marinate for atleast 15 minutes.
- Heat half a teaspoon of peanut oil in a hot wok and add the almonds, cooking until lightly toasted. When done, remove them from the pan and set aside.
- Add 1/4 of the chicken mix to the wok, frying until nice and golden. When done remove from the wok and set aside. Repeat with the remaining batches.
- Heating the remaining peanut oil, add the snowpeas and baby corn to the wok and stirfry until done to your liking. Add in the cooked chicken mixture, along with the oyster sauce and ketchap manis. Stirfry until the sauce thickens (this should take a minute or so).
- Serve on a bed of rice, topped with corriander.