Bonfire Night is fast approaching and so we wanted to give you guys something that was warming, full of flavour and also suitable for someone in training! With not a little effort we found the perfect thing – GunPowder Chicken! This is a great tasting Chinese favourite which is super easy to make…why not have some friends around to watch the fireworks and serve them up some GunPowder deliciousness!
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Serves 4/5 - Prep time: 10 minutes, Cook Time 10 minutes.
- 8 Chicken Breasts
- 1 tbsp, Low Sodium Dark Soy Sauce
- 2 tbsp Tagaloa Coconut Oil for Cooking
- 4 Thinly Sliced Bird's-eye Chillies
- 1 tsp Ground Sichuan Peppercorn
- 5 Large Spring Onions, cut into 2½ cm pieces
- 50g Whole, Roasted Peanuts
For the Sauce:
- 5 tbsp Low Sodium Dark Soy Sauce
- 2 tbsp Shaohsing (Shaoxing) Rice Wine
- 4 tbsp Chinese Vinegar
- 4 tbsp Low Sodium Chicken Stock
- 1 tbsp Agave Nectar
- 1 tbsp Cornflour, mixed into 1 tbsp water
1 Prepare ingredients – Chop Chicken into thin strips; and spring onions into 2½ cm pieces.
2 Coat the Chicken in the Soy Sauce and leave to marinate for an hour. If you don’t have time to leave it you don’t have to, but it will help to develop the flavour.
3 Mix together the sauce ingredients and set to one side.
4 Heat some Coconut Oil in a large Wok and in half the marinated chicken.
5 Once cooked, turn out onto a plate and cook the remaining chicken.
6 Once cooked add this chicken to the plate and cook the chillies in the wok for 2 minutes - they need to be stirred constantly so as to not burn.
7 Add the chicken and all the remaining ingredients, including the sauce, and stir for a further 4-5 minutes.
8 Serve with brown rice and vegetables.
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