This is a quick and easy meal for busy weeknights.
The crunchy peanuts are the perfect match for the crisp cabbage and tangy sweet-sour chicken. It requires minimal prep and brings all the bold flavours of your favourite takeout to your kitchen.
Chicken, peanut and cabbage stir-fry
Serves 6
Ingredients
4 chicken breasts, diced
3 Tbsp light soy sauce
3 Tbsp mirin (Japanese sweet rice wine)
1 Tbsp cornflour
1 tsp sesame oil
3 Tbsp vegetable oil (divided)
3 spring onions, sliced
½ green cabbage, shredded
½ cup chopped peanuts
Stir-fry sauce:
¼ cup light soy sauce
¼ cup water
2 Tbsp rice vinegar
1 Tbsp hoisin sauce
1 Tbsp brown sugar
1 Tbsp cornflour
1 tsp ginger paste
1 tsp garlic paste
Method
- Toss the diced chicken with the soy sauce, mirin, cornflour and sesame oil and leave to marinate for 20 minutes.
- Whisk all the stir-fry sauce ingredients together until smooth and set aside.
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken (discarding any excess liquid left in the bowl).
- Stir-fry for 5-6 minutes until the chicken is golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Heat the remaining 1 tablespoon of vegetable oil in the wok over a medium-high heat. Stir-fry cabbage and half the spring onions for 2–3 minutes until slightly softened but still crisp.
- Stir the sauce, then add to the wok along with the chicken. Toss for 1–2 minutes until the sauce bubbles and thickens. Stir in most of the peanuts and remove from heat.
- Transfer to a platter, top with the remaining spring onions and peanuts, and serve hot over steamed white rice.