Kung Pao Chicken on Coconut Cauli-Rice2014-09-23
- Servings : 2
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
This recipe features in Tim Noakes’ best-selling book “The Real Meal Revolution”. It’s quick, tasty and full of flavour.
- 400g boneless chicken thighs or drumsticks cut into bite sized pieces
- 2 tsp teriyaki sauce
- 2 tsp Chinese rice wine
- 1 tsp sesame oil
- 2 tbsp oyster sauce
- 2 tsp chilli and garlic paste
- 2 spring onions
- 1/4 cup water
- 1 tsp Szechuan peppercorns (optional)
- 1/4 cashew nuts,roughly chopped
- 1/4 large cauliflower ,cut into chunks
- 1/2 can (200ml)coconut milk
- Fish sauce
Combine the teriyaki sauce, rice wine or sherry ,sesame oil,oyster sauce ,chilli and garlic paste ,spring onions,water and peppercorns in a bowl and mix well .
Heat a wok until smoking hot and add a few drops of sesame oil.
Sear the chicken in the wok until it is golden and cooked .
Add the mixed sauce and bring to a boil.
Add the cashew nuts,toss well and serve on caulk-rice.
FOR THE CAULI-RICE
Pulse the cauliflower in a food processor until it has the consistency of rice .do this quickly and in small amounts .Large amounts result in a combination of large chunks and pureed cauliflower .
Place the blended cauliflower on the stove in a small pot with the coconut milk and enough water to cover the mixture.
Cover and cook for 20 minutes.
Season with fish sauce and serve.