Ingredients:
3 teaspoons garlic
2 tablespoons ginger
1/2 teaspoon five-spice powder
2 tablespoons soy sauce
1/4 cup rice wine or 1/4 cup sherry wine
1/2 teaspoon salt
1/2 teaspoon pepper
750 g boneless skinless chicken breasts
4 tablespoons brown sugar
3 tablespoons rice vinegar
2 tablespoons sweet chili sauce
2 tablespoons fish sauce
3 tablespoons chicken stock
1/2 cup mushrooms
3 tablespoons peanut oil
1 teaspoon jalapenos, seeded and minced
3 tablespoons coriander, finely chopped
1 large spring onions, sliced for garnish
Directions:
COMBINE – half the garlic, ginger, five spice powder, soy sauce, salt, pepper and wine (or sherry) in a bowl.
ADD – cubed chicken, coat well and marinate for 4-6 hours.
In a separate bowl, COMBINE brown sugar, rice vinegar, sweet chilli sauce, fish sauce and chicken stock.
HEAT 2 tablespoons peanut oil in wok and when oil starts to smoke, add diced chicken in small batches; STIR-FRY about 3-4 minutes until golden brown; when removing each batch, keep warm until all chicken is done.
REDUCE heat of wok slightly and add remaining peanut oil; ADD chilli, garlic and mushrooms; STIR-FRY until soft.
ENJOY!
Servings: 4
Time preparation: 20 min.
Time total: 35 min.