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Kung pao chicken stir-fry

Fakeaway fix


Serves 4

* (chicken stir-fry only)

Ready in about 30 minutes

800g skinless and boneless chicken breast or thighs, cut into bite-size pieces

Low-calorie cooking spray

1 large garlic clove, chopped

5cm piece fresh root ginger, finely grated

1 bunch spring onions, cut into short lengths, white and green parts separated

4 red Romano peppers, or 2 red peppers, deseeded and cut into chunks

300g dried basmati rice, to serve

225g can sliced water chestnuts, drained

225g can bamboo shoots, drained

For the marinade:

2 tbsp tamari or dark soy sauce

2 tsp Shaoxing rice wine

1 level tsp cornflour

For the sauce:

1 tbsp Shaoxing rice wine

1 tbsp tamari or dark soy sauce

1 tbsp chopped red chillies in white wine vinegar from a jar

1 level tsp cornflour

4 tbsp chicken stock

1 Combine the marinade ingredients in a bowl, then add the chicken and toss to coat. Combine the sauce ingredients in a separate bowl.

2 Spray a large, non-stick wok or frying pan with low-calorie cooking spray and place over a high heat. Add the garlic, ginger and a splash of water. Cook for 2-3 minutes, then add the chicken, spring onion whites and peppers, and stir-fry for 8-10 minutes, or until the chicken is cooked through and the peppers are tender.

3 Meanwhile, cook the rice according to the pack instructions, then drain well.

4 Add the water chestnuts, bamboo shoots and spring onion greens to the wok and cook for a further minute. Add the sauce and simmer for 1-2 minutes until thickened. Season to taste and serve with the rice.

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