Ingredients
300g dried fettuccine pasta
4 small chicken breast
(800g), sliced finely
½ cup white sugar
(110g)
1 cup dry-roasted peanuts
plus a few to garnish
3 tbsp chilli garlic sauce
4 cloves garlic
crushed
4 cups chicken stock
(1L)
½ cup soy sauce
(125ml)
½ cup shao tsing wine
(125ml), Chinese rice wine
2 tbsp red wine vinegar
1 tsp sesame oil
1 cup shallots
(green onions), sliced
Allergy Advice
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 frying pan
- 1 bowl
Instructions
- Place pasta, chicken breast, sugar, peanuts, chilli garlic sauce and garlic in a frying pan. In a bowl, mix together stock, soy sauce, wine, vinegar and oil.
- Pour stock mix into the pan and bring to the boil over high heat.
- Reduce heat to simmer and stir constantly until there is just enough sauce to coat the pasta and it is cooked al dente. Add more water if required.
- Remove from heat and stir through shallots. Garnish each serving with a sprinkle of peanuts and serve.
Notes
Tip
The chilli garlic sauce used in this recipe is Lee Kum Kee brand and the shao tsing wine can be found in the Asian grocery section of most stores.
Tip
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
