The classic Mongolian recipe gets a chicken twist in this easy one-pan dinner the whole family will love.
- 2 teaspoons cornflour
- 1/2 teaspoon Chinese five-spice powder
- 1/4 cup shao hsing (Chinese rice wine)
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, grated
- 2 tablespoons soy sauce
- 500g chicken breast stir-fry strips
- 1 tablespoon peanut oil
- 1 brown onion, cut into thick wedges
- 3 green onions, cut into 4cm lengths
- 1/3 cup hoisin sauce
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds, toasted
- 4 cups steamed white long-grain rice
- 300g snow peas, trimmed, steamed
Step 1: Blend cornflour, five-spice, shao hsing, garlic, ginger and 2 teaspoons soy sauce in a bowl. Add chicken. Toss to coat. Refrigerate for 30 minutes to allow flavours to develop
Step 2: Heat 1/2 the peanut oil in a wok or large frying pan over high heat. Drain chicken from marinade, reserving marinade. Stir-fry chicken, in 2 batches, for 2 minutes or until lightly browned and just cooked through. Transfer to a heatproof bowl. Wipe wok clean.
Step 3: Heat remaining peanut oil in wok over high heat. Add onions. Stir-fry for 1 minute or until starting to char. Return chicken to wok with reserved marinade, hoisin sauce, sesame oil and remaining soy sauce. Stir-fry for 2 to 3 minutes or until sauce boils and thickens, and chicken is heated through.
Step 4: Sprinkle stir-fry with sesame seeds. Serve with rice and snow peas.