Crispy Chinese Chicken Stir Fry, with Coconut Peanut Sauce

I’m not usually a huge fan of chicken skin, infact 9 times out of ten I transfer it onto Sam’s plate. That is however because often it can be quite slimy and frankly, reminds me that I’m eating fat. This chicken skin was the complete opposite of that; crispy, flavoursome and I gobbled down the whole lot! This is also a really good meal to have if you are avoiding the carbs too, as it’s deliciously filling and pack full of great vegetables and chunky chicken; my food baby was left well and truly satisfied!

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Serves 4

For the chicken

–          4 skin on chicken breasts

–          2 tsp Chinese 5 spice

–          ½ tsp ginger

–          1 tsp Szechwan pepper

–          1 tbsp. oil

–          2 tbsp sesame oil

–          Splash sherry

For the Coconut Sauce

–          1 garlic clove – minced

–          Thumbsize piece ginger – minced

–          ½ tbsp. sesame oil

–          1 pinch chilli flakes

–          2 tbsp dark soy sauce

–          3 tbsp sherry

–          200ml coconut milk

–          2 tbsp peanut butter

–          Juice ½ lime

For the Stir Fry

–          2 red peppers – finely sliced

–          175g mange tout

–          175g baby sweetcorn – sliced

–          1 large red onion – finely sliced

–          Juice 1 lime

Pre-heat the oven to 180’C

Rub the spices and the oil all over the chicken and leave to marinate for 20-30 minutes

Heat the sesame oil in a frying pan to a high temperature and fry skin side down for 3-4 minutes until the skin is crispy

Flip the chicken over so the skin is facing up, pour in a splash of sherry and bake in the oven for 15-20 minutes, until the juices run clear when you poke it.

In the meantime, make the peanut sauce by frying the garlic and ginger in a saucepan with the sesame oil for 2 minutes, making sure not to burn it, add the remaining ingredients, bring to the boil and then bring to the boil until ready to serve. If this gets a little thick then add a splash of water.

Heat the oil in the wok for the stir fry vegetables and fry the veg for 5-7 minutes, shaking regularly until cooked but still slightly andante.

Once the chicken is cooked, remove from the oven and rest for a couple of minutes before slicing and then plate up with the veg and drizzle over the peanut sauce.


9 thoughts on “Crispy Chinese Chicken Stir Fry, with Coconut Peanut Sauce

  1. Oooh. I think I’ll print this one. I’m not a huge fan of chicken, find it sort of tasteless, but this looks good. And I do like peanut sauce on almost anything.

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