After becoming a little infatuated with the Kung Pao Chicken recipe I found on Iowa Girl Eats (one of my most favey-faves) I decided tonight to mix it up a bit and make what I’ll call “Kind Of Kung Pao Chicken”. Which brings me to my not so secret ingredient…
…Cornflour! It completely changes chicken in stirfry/Asian-inspired dishes & adds a beautiful coating which, when combined with a good salt & pepper sprinkle & then lightly fried off in a combination of sesame & peanut oil, is bloody delicious!
So for this evening’s Not Quite Kung Pao, we did the cornflour/s&p dredge, followed by a light browning in the pan & a rest on a plate when done.
While this is happening, we got some quinoa & water in a saucepan along with the juice of half a lemon, a good sprinkle of dried red chilli flakes & a sprinkle of fennel seeds. For two super-hungry post-gym bellies, we shared 2/3 cup of dry quinoa which cooked up with 3 x 2/3 cups of water. Let that boil up & get all fluffy & delicious – just like rice but with plenty more nutritious goodness!
Back to the oily, chickeny pan remnants, add a chopped red chilli & couple of garlic cloves. Sauté until fragrantly fabulous & then add in whatever veg you’ve got on hand. We opted for half a head of broccoli, a zucchini & a couple of handfuls of chopped beans. Once you’ve got the veg all in, throw the chicken back in and give it all a stir.
To that, get saucy with a few tablespoons of a) Chinese rice wine vinegar- about 4tbls b) soy sauce- about 5tbls and c) oyster sauce- a good little glug to the middle of the pan. We also threw in a solid handful of fresh coriander for good measure. Stir it all around until everything is combined, the chicken is a little saucy & the veggies have softened a little, or until it looks a bit like this…
Mmmm!! Once it’s all cooked, get it on the plate & get eating! Deeeelicious!
