MUNCH RATING: 3/5
I used Simon Rimmer’s recipe that he made on Something For The Weekend as a base for this dish.
CHANGES TO THE RECIPE:
I made quite a few changes to his recipe by simplifying it. I also added more vegetables and substituted the whole dried chillies for a pinch of crushed dried chillies and I used balsamic vinegar instead of the Chinese black rice vinegar as I couldn’t get hold of any.
I also stirred in some cooked noodles, but this was a mistake as the sauce has such an intense sweet/sour/hot flavour, that I think it would have been better to serve the dish with just some plain rice.
- Serves 6
- Prep time: 1 hour to marinate
- Cook time: 15-20 minutes
- 600g chicken, cut into strips (I used thighs and it’s roughly 1 per person if they’re big thighs)
- 3.5 Tablespoons (50ml) shaoxing rice wine
- 3.5 Tablespoons (50g) cornflour
- 3.5 Tablespoons (50ml) vegetable oil
- Pinch of crushed dried chillies
- 5cm piece fresh ginger, grated
- 2 carrots, peeled and cut into julienne pieces
- Some broccoli, cut into even pieces and lightly blanched
- 4-5 spears of asparagus, cut into pieces at an angle
- 3.5 Tablespoons (50g) soft brown sugar
- 75g cashew nuts
- 3.5 Tablespoons (50ml) light soy sauce
- 3.5 Tablespoons (50ml) balsamic vinegar
- In a bowl, mix together the rice wine and cornflour until well combined, then add the chicken strips and mix until the chicken is completely coated in the mixture. Cover and chill in the fridge for one hour.
- Heat the vegetable oil in a wok over a high heat. When the oil is smoking, fry the chicken in batches for 2-3 minutes, or until golden-brown. Remove from the wok using a slotted spoon and set aside on a plate.
- Add the dried chillies and ginger to the pan and fry for 1 minute until fragrant.
- Add the vegetables and chicken to the pan and stir-fry for a few minutes, then add the sugar, cashew nuts, light soy sauce and vinegar to the wok and stir-fry until the sugar has melted, the sauce is sticky and well combined and the chicken strips are cooked through.