Follow these steps for perfect results
garlic
minced
ginger
minced
five-spice powder
soy sauce
rice wine
salt
pepper
boneless skinless chicken breasts
cubed
brown sugar
rice vinegar
sweet chili sauce
fish sauce
chicken stock
mushroom
sliced
peanut oil
jalapeno
seeded and minced
coriander
finely chopped
spring onion
sliced for garnish
Combine half the garlic, ginger, five spice powder, soy sauce, salt, pepper and wine (or sherry) in a bowl.
Add cubed chicken, coat well and marinate for 4-6 hours.
In a separate bowl, combine brown sugar, rice vinegar, sweet chilli sauce, fish sauce and chicken stock.
Heat 2 tablespoons peanut oil in wok and when oil starts to smoke, add diced chicken in small batches; stir-fry about 3-4 minutes until golden brown; when removing each batch, keep warm until all chicken is done.
Reduce heat of wok slightly and add remaining peanut oil; add chilli, garlic and mushrooms; stir-fry until soft.
Pour the sauce over the chicken.
Stir-fry all ingredients together until the sauce thickens and coats the chicken.
Garnish with coriander and spring onion and serve immediately.
Expert advice for the best results
Adjust the amount of chili to your preferred spice level.
Marinate the chicken for at least 4 hours for best flavor.
Everything you need to know before you start
15 minutes
Chicken can be marinated ahead of time.
Garnish with fresh coriander and sliced spring onions. Serve over rice or noodles.
Serve with steamed rice or noodles.
Add a side of stir-fried vegetables.
Off-dry Riesling complements the sweetness and spice.
Discover the story behind this recipe
Commonly found in Asian cuisine.
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