“I've adapted this recipe from an old Womens Weekly Chinese cookbook, it's proven to be a hit in my household. The original recipe was for beef, so I imagine you could substitute this in my recipe. I've used broccoli, capsicum and spring onions, but you could add whatever vegetables you like.”
READY IN:
45mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness.
  2. In a bowl, combine the water and corfour, mix until it is paste-like.
  3. To the bowl, add the soy sauce, black pepper, and sesame oil - mix well.
  4. Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes.
  5. Combine the peanut butter, shaox hsi wine, curry powder, 5 spice powder, cayene pepper, water, soy sauce and sugar in a bowl. Stir until peanut butter has broken down and blended in with other ingredients. (Note: you might need to press down on the peanut butter with a spoon or fork as you're stirring).
  6. Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside.
  7. Heat up the oil in a wok and saute the chicken until browned. Remove and set aside.
  8. Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent.
  9. Add the garlic and cook a further minute or two.
  10. Return the chicken to the wok, and then add the sauce.
  11. Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed.
  12. Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy).
  13. Add the noodles to the wok, toss through - add a little more water if needed.
  14. Serve in bowls and top with spring onions.

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