Kung Pao Chicken and Edamame with Cashews and Bok Choy

Kung Pao Chicken and Edamame with Cashews and Bok Choy

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, August 9, 2015.
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Szechuan kung pao chicken served with baby bok choy, edamame and cashew nuts.

Ingredients

RICE

  • 1 cup Japanese brown rice
  • 1 1/2 cups water

SAUCE

  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 1/2 teaspoons brown sugar

CHICKEN

  • 300g chicken thighs
  • 2 1/2 teaspoons kung pao chicken spice mix
  • 1/2 teaspoons salt
  • 2 tablespoons cornflour
  • 2 tablespoons oil
  • 2 cloves garlic, chopped
  • 1.5cm ginger, peeled, cut into thin matchsticks
  • 2-3 spring onions (white part only), finely sliced
  • 1 chilli, finely chopped
  • 3/4 cup edamame beans, defrosted

BOK CHOY

  • 3 baby bok choy
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce

TO SERVE

  • 2-3 spring onions (green part only), finely sliced
  • 1/4 cup chopped cashew nuts
  • 1/4 cup chopped coriander
  • 1 lime, cut into wedges

Steps

  1. a full kettle to the boil.
  2. Combine rice, water and pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight fitting lid and reduce to lowest heat, cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time.
  3. Mix all sauce ingredients together in a small bowl and set aside. Pat chicken dry with paper towels and cut into 3cm pieces. Place in a medium bowl with kung pao chicken spice mix, salt and cornflour and toss to coat. Roughly chop bok choy leaves and stalks; set aside.
  4. Heat oil in a medium fry-pan on high heat. When oil is hot, fry chicken until golden and just cooked through, 4–5 minutes. Set aside on paper towels to drain. Keep pan on heat. Add garlic, ginger, white part of spring onion and chilli, stir-fry for about 1 minute. Add sauce mixture and bubble for about 30 seconds until reduced. Add edamame beans and chicken, toss to coat and warm through then remove from heat.
  5. Place bok choy in a heat-proof bowl and cover with boiling water. Leave for 1–2 minutes, drain and toss with sesame oil and soy sauce.
  6. Spoon some rice, kung pao chicken and vegetables onto each plate. Garnish with green part of spring onion, cashew nuts, coriander and a lime wedge to squeeze over just before eating.

Nutritional Information

Energy 2576 kj
616 kcal
Protein 31.7g
Carbohydrate 69.7g
Fat 23.5g