Mongolian chicken and vegetables
IRT Catering’s Phil Ucles serves up a dish that our residents also enjoy.
- 500g chicken thigh stir-fry strips
- 1/2 tsp Chinese five-spice powder
- 2 tsp tapioca flour
- 2 garlic cloves, crushed
- 1/4 cup hinode goseishu (Japanese cooking seasoning)
- 2cm piece fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp peanut oil
- 1 brown onion, cut into thick wedges
- 3 green onions, cut into 4cm lengths
- 1/3 cup hoisin sauce
- 75ml sesame oil
- 1 tsp sesame seeds, toasted
- 200g sliced green capsicum
- 300g snow peas, trimmed steamed
- 200g sliced red capsicum
- 200g carrots, trimmed and sliced
- Slice chicken thighs and marinate with Chinese five spice, tapioca, Japanese seasoning, garlic, ginger and peanut oil. Set aside to infuse flavours, then strain and set marinade aside.
- Heat half of the sesame oil in a large fry pan, slowly add chicken thighs and stir-fry in two batches for two to three minutes or until lightly coloured and cooked through. Remove and set aside.
- Clean down the fry pan, add the remaining sesame oil and the onions. Gently cook until golden and soft.
- Add cooked chicken, chopped capsicums and carrots.
- Add marinade, hoisin sauce and soy sauce, stir-fry for two to three minutes until the sauce thickens.
- Sprinkle stir-fry with freshly steamed snow peas and sesame seeds.
- Serve with freshly steamed rice.
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