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Ingredients
- 1 2/3 kg Chicken thighs boneless/skinless
- 200 g Snow peas
- 80 g Bamboo Shoots in Can 3/1
- 80 g Waterchestnuts
- 120 g Bean Sprouts, Fresh
- 20 g Garlic
- 20 g Galangal
- 6 cl Soy sauce, light
- 2 cl Sauce, sweet chilli
- 20 g Honey
- 40 g Capsicum - Red
- 40 g Capsicum - Yellow
- 2/5 Onions, spring bunch
- 2 dl Chicken Stock
- 16 pc Won ton wrapper
- 4 cl Oil, Peanut
Directions
- Cut the chicken thighs into small strips.These do not have to be too long in length or too thick.
- Place the chicken in a bowl with the garlic ,galangal ,soy sauce, sweet chilli sauce and honey,Allow to marinate for a total of 1 hr.
- Deep fry the won ton in the deep fryer till golden brown on both sides.Keep the wonton flat. Keep hot.
- Place oil in wok and heat till smoking.Add drained thighs reserving the marinade for latter use.
- Fry chicken on high till 3/4 cooked.Add chicken stock and reduce by 4/5ths.Add the capsicum, snowpeas ,sliced waterchestnuts,bamboo shoots and the marinade. (May be thickened with a little cornflour if necessary ) Season.
- Place the flat wonton on the plate and mound with the chicken mix.Garnish with the spring onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 4 servings | |
| Calories 384 | |
| Calories from Fat 111 | 29% |
| Total Fat 12.3g | 15% |
| Saturated Fat 3.64g | 15% |
| Trans Fat 0.26g | |
| Cholesterol 202mg | 67% |
| Sodium 247mg | 10% |
| Potassium 866mg | 25% |
| Total Carbs 16.71g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.01g | 5% |
| Protein 50.22g | 80% |
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