This lovely Kung Pao chicken stir-fry recipe shows how the wheat and oilseeds industries can come together in one meal. The combination is fitting since the trend of planting wheat and oilseeds in a conservation agriculture system is become increasingly more common in South Africa. For example, to improve production, wheat is planted one season and canola the next.  The Chinese flavours of soya sauce and peanut oil are combined with wheat noodles to tantalise your taste buds. Interestingly, China is also a major export market for our local oilseeds industry.

Marinade

15ml soya sauce

15ml dry sherry

5ml corn starch

Stir-fry

400g chicken breast, cut into 2cm cubes

45ml peanut oil

3 red chillies, chopped

2 garlic cloves, chopped

1cm piece of ginger, peeled and thinly sliced

15ml dry sherry

2 spring onions, roughly chopped

1 serving of Kung Pao sauce

50g peanuts

Salt, to taste

Wholewheat noodles for serving

 

Instructions

  1. Mix all ingredients for the marinade together. Mix with chicken, cover and chill for 20 minutes.
  2. Heat oil in a wok or pan until very hot. Add chillies, garlic, ginger and chicken.*
  3. Stir-fry mixture, then add sherry and spring onions. Continue to stir-fry until chicken is cooked through.
  4. Add Kung Pao sauce and stir until sauce thickens.
  5. Add peanuts and flavour with salt to taste.
  6. Serve with noodles.

 

Kung Pao sauce

125ml soya sauce

30ml rice or white wine vinegar

8ml sugar

3ml ginger, grated

3ml garlic, finely chopped

3-5ml dry chilli flakes

  1. Mix all the ingredients.
  2. Mix 5ml corn starch with water and add to sauce.
  3. Stir well to prevent lumps from forming.

*Add thinly chopped spinach, mushrooms, carrots and purple cabbage for added crunch, or omit the chicken for a vegetarian option.