Chinese Spicy Chicken & Mint Stir Fry
Ingredients
- 500 grm Boneless skinned chicken thighs
- 1 Red or green pepper. chopped
- 1 Red Chilli. deseeded and finely sliced
- 2 garlic cloves. crushed
- 150 mil chicken stock
- 1 ½ tbspns Madras curry paste
- 2 tspns sugar
- 1 ½ tbspns Shaoxing rice wine or dry sherry
- 1 tbspn light soy sauce
- 1 tspn corn flour blended with 1 tbspn water
- fresh mint leaves
- 1 tbspn oil for frying
- 1 egg white
- 1 tspn salt
- 2 tspn cornflour
Accompaniment
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Description
A really quick & tasty meal,not too spicy & with a refreshing
hint of mint.
Method
-
1
1 Cut chicken into cubes (about 3/4")place in a bowl &
mix together with egg white,salt & cornflour.Place in
fridge for 20 mins.
2 Heat oil in a wok or large frying pan,until hot & slightly
smoking,then add chicken & stir fry for 2-3 mins until
white.
3 Remove chicken from pan & keep warm.
4 Return pan to heat,adding a little more oil if needed
then add the pepper,chilli & garlic.Stir fry for 2 mins.
5 Add curry paste,light soy,sugar,stock & shaoxing rice
wine continue cooking for 2 mins.
6 Add cornflour & water mix,stir for 20 seconds until
the sauce starts to thicken,then return chicken to
the pan & cook for 2-3 mins making sure the chicken
is thoroughly coated.
7 Finally add the mint & stir through,
8 Serve with plain rice or noodles
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Glad you enjoyed this recipe.If you can't get hold of Shaoxing rice wine,a good quality dry sherry is a good substituteMy local Tesco used to sell it under the Wing Yip label;but I've not been able to get it for a while. Dave
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We did enjoy this dish, but i used a an ordinary rice wine as i could not find Shaoxing rice wine and not only that had never heard of it. We do not have aoriental grocery food shop and our tescos did not have it. Whats more none of us have heard of it.