Madhouse recipe : Sweet & Sticky Chinese Chicken & Veg

This was one of those recipes that evolved from grabbing random bottles and jars out of the fridge/cupboard because they needed using up but it turned out really nice, so I'm recording it for posterity. The problem with making up recipes as you go along is that when the kids ask to have it again, you can't remember what you put in it ! It has a lovely sticky, sweet sauce that coats all the vegetables so the kids wolfed them down without complaints. Frying off the chicken so that it goes crispy really adds something to the flavour and texture too, so it's worth it, even if it takes a bit longer.

Sweet & Sticky Chinese Chicken & Veg

ingredients :

4 chicken breasts

cornflour

vegetable oil

sesame oil

2 carrots

1 onion

1 red pepper

6 mushrooms

a generous drizzle of sweet soy sauce

1tbsp sugar

1tbsp balsamic vinegar

3tbsp ginger & garlic paste

sesame seeds (to garnish)

Chop the chicken into bite-sized chunks and dump it in a bowl along with the cornflour. (I just used up the end of the packet so I don't know how much was in there - don't skimp though, as this is what helps it go crispy.) Mix it all up until the chicken is evenly coated.

Heat the oils in a large frying pan and fry the chicken for about 10-15 minutes until it is beautifully golden brown and crispy. When you empty it into the frying pan from the bowl, use two forks to separate the pieces so that it is all in one layer.

Slice up all the veggies (use a potato peeler to shave off thin strips of carrot) and cook them in a separate wok with a splash of vegetable oil and sesame oil while the chicken is cooking. Sesame oil isn't essential but it instantly imparts a wonderful Chinese-style flavour. I used lots of mushrooms which released water, so make sure you drain this off regularly, otherwise you'll end up with soggy boiled rather than crunchy stir-fried vegetables.

Once the vegetables have softened but still retain some crunch (after about five minutes), drain off any excess liquid, then add the sweet soy sauce, sugar, balsamic vinegar and garlic and ginger paste. Give it all a good stir and taste to adjust the balance of flavours. 

After draining off any excess oil, add the chicken to the vegetables and stir through.

Serve with rice or noodles and sprinkle over some sesame seeds for added crunch and flavour.

Adding to this month's #KitchenClearout linky as it used up various odds and ends of condiments (garlic & ginger paste, sweet soy sauce, sesame oil) and cornflour.