Ginkgo Chicken and Peanut Sauce

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


100g vermicelli noodles

1 egg

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.


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