Recipes of the Month Archive  

September 2008

Spicy Sweet & Sour "Velvet" Chicken
Serves 2 

Ingredients

1 jar Zesame Sweet & Sour with Pineapple Organic Stir Fry sauce 
2 chicken breasts- cut into half vertically and then into 1 cm thick diagonal slices 
3 celery sticks-1/2 cm thick batons
1 red chilli - finely chopped
Cooking oil 
Garnish: Sprinkle of freshly chopped spring onions (optional)

For the batter

2 tbsp egg white (from 2 small eggs)
2 tbsp self-raising flour or corn flour

Cooking

• Add the batter ingredients to the chicken and mix well, stirring in one direction. 

• Heat 200ml of oil in pan over medium heat for 2 - 3 minutes (test with a bit of batter - batter should bubble slowly but not fried).

• Add chicken to oil, followed by the celery. Stir gently to separate the pieces. The temperature of the oil should lower immediately after the chicken and celery are added. Do not turn up the heat. Cook for approx. 3 minutes until the chicken turns white (the chicken is half cooked at this stage). Remove chicken and celery from oil with a slotted spoon and drain off excess oil.

• Pour off most of the oil in the pan leaving behind approx. 1 tbsp and heat this for 30 seconds at medium heat.

• Add in the chilli and stir-fry for about 20-30 seconds. 

• Add the chicken and celery and stir-fry for about 30 seconds. 

• Add in the sauce and stir-fry for a further minute or until the chicken just cooked and very tender - test the largest piece to make sure it's cooked through. 

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