Kung pao chicken tray bake
This takeaway favourite comes home to roost as a simple but punchy all-in tray bake with flavour to burn.
Ingredients
800g chicken thighs, cut into pieces
60ml (¼ cup) Shaoxing rice wine
2 tbsp light soy sauce
12 whole dried chillies
4 garlic cloves, chopped
1 tbsp caster sugar
½ tsp crushed Sichuan peppercorns
½ tsp white pepper
2 tbsp peanut oil
2 bunches Chinese broccoli
200g egg noodles
70g (¼ cup) unsalted toasted peanuts, chopped, to serve
Method
Step 1
Preheat the oven to 220C fan-forced (240C conventional). Combine the chicken pieces, Shaoxing, soy, chillies, garlic, sugar and peppers in a medium bowl and toss to coat. Set aside at room temperature to marinate for 15 minutes.
Step 2
Place a roasting pan in the oven to preheat for 5 minutes. Drizzle the pan with oil, add the chicken and ¼ cup water, and cook for 15 minutes, turning halfway through.
Step 3
While the chicken roasts, steam the Chinese broccoli until tender-crisp, and cook the noodles according to the packet instructions.
Step 4
Add the cooked greens and noodles to the tray and toss in the sauce. Serve with a separate bowl of peanuts to scatter.
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