Name: Spicy chicken and snow pea stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500g chicken breast, finely sliced; 1/4 cup Chinese cooking wine (find in the Asian aisle of large supermarkets); Juice of 1 lime 1 Tbsp soy sauce; 4 cloves garlic, minced; 4cm piece ginger, grated; 2 tsp cornflour; 2 Tbsp vegetable oil; 2 red onions, thinly sliced; 1 tsp Szechuan peppercorns (find in Asian supermarkets); 2 cups snow peas, trimmed; 2 cups Tuscan kale, torn ½ bunch coriander, leaves picked, plus extra sprigs, to garnish; 1 long red chilli, seeded, sliced Cooked rice and lime wedges, to serve

Spicy chicken and snow pea stir-fry

Simple and fresh, add as much spice as you suits your tastebuds.

Serves 4

Prep

10M

Cook

15M

Total

25M

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This tasty stir-fry is perfect for those frantic evenings when you only have 15 minutes up your sleeve to get dinner on the table. Simple and fresh!

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Ingredients

500g chicken breast, finely sliced

1/4 cup Chinese cooking wine (find in the Asian aisle of large supermarkets)

Juice of 1 lime 1 Tbsp soy sauce

4 cloves garlic, minced

4cm piece ginger, grated

2 tsp cornflour

2 Tbsp vegetable oil

2 red onions, thinly sliced

1 tsp Szechuan peppercorns (find in Asian supermarkets)

2 cups snow peas, trimmed

2 cups Tuscan kale, torn ½ bunch coriander, leaves picked, plus extra sprigs, to garnish

1 long red chilli, seeded, sliced Cooked rice and lime wedges, to serve

Method

Put chicken, ½ of the wine, lime juice, soy, garlic, ginger and cornflour in a large bowl. Toss then set aside for 10 minutes.

Heat ½ Tbsp of the oil in a wok over a high heat. Add onions and cook for 3 minutes or until softened. Set aside. Heat 1 Tbsp of oil in wok then add peppercorns. Fry chicken in batches.

Pour the remaining oil into wok and fry snow peas and kale. Once wilted, return onions and chicken to wok with the remaining wine. Toss. Mix in coriander and chilli. Top with extra coriander and serve with rice and lime wedges.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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