Ginkgo Chicken and Peanut Sauce
½ tsp oil
¼ brown onion, finely diced
Pinch of chilli (optional)
15g lemongrass paste
1½ tsp soy sauce
15g peanut butter
½ cup chicken stock
¾ tsp honey
1 tsp cornflour mixed with 4 tsp cold water
Juice of ½ lime
1 tsp oil
300g chicken breast stir-fry
1/2 brown onion thinly sliced
1 carrot cut in half lengthways and thinly sliced
½ broccoli, roughly diced *
½ punnet baby capsicums, thinly sliced *
4 Tbsp water
4 tsp soy sauce
80gram Fresh Ginkgo nuts
NOODLES AND EGGS
100g vermicelli noodles
2 tsp soy sauce
2 Tbsp chopped, roasted peanuts
50g mung bean sprouts
1½ Tbsp chopped coriander
½ lime, cut into wedge
1 Bring a full kettle to the boil.
2 Heat oil in a small pot on low-medium heat. Cook onion, chilli (if using) and lemongrass paste, stirring, for 2-3 minutes, until soft. Add all remaining peanut sauce ingredients (except lime juice), stir and bring to a simmer. Cook for 3 minutes, until thickened slightly. Stir through lime juice, season and set aside.
3 While sauce cooks, heat half the oil in a medium, non-stick fry-pan on medium-high heat. Pat chicken dry, season and stir-fry for 2-4 minutes (depending on thickness), or until just cooked through. Remove from pan and add to pot with peanut sauce. Set aside, covered. Reserve pan.
4 While chicken is stir-frying, place vermicelli in a heat-proof bowl and cover with boiling water. Leave to soak for 4 minutes, until tender. Drain then use kitchen scissors to snip in a few places. Set aside half the noodles (this is leftover).
5 Place ginkgo nuts in a heat-proof bowl and cover with boiling water. leave for 5 minutes, once cool to touch use nut cracker to open and remove membrane to show it lime green beauty.
6 Return reserved pan to medium-high heat with remaining oil and stir-fry onion for 1-2 minutes, until soft. Add carrot, broccoli, capsicums, water and soy sauce and stir-fry for 3-4 minutes, until veggies are tender then add ginkgo nuts.
7 Now, whisk egg and soy sauce together in a small bowl.
8 Reduce heat to low-medium. Push veggies to one side and add whisked egg. Leave to partially set for 2 minutes then mix through veggies, until set. Remove pan from heat. Season to taste.
9 To serve, place noodles, stir-fry veggies and chicken and peanut sauce into bowls. Top with peanuts, mung bean sprouts, coriander and a wedge of lime to squeeze over.