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Preparation time: 15 minutes
Cooking time: 25 minutes
The trick to wok cooking is maintaining the right temperature, it needs to be fairly fast but not so hot that it burns. You need everything totally prepared and ready to add quickly once you start cooking. Don’t overcook the chicken at the frying stage – check a piece for doneness while it’s draining, if it’s no longer pink, 2-3 minutes is plenty at the final stage. If still a bit raw it may need longer simmering.
Take care with the chilli, unless you love them one will be enough. You can also scrape out the seeds if you want a milder version or omit chilli entirely.
Nutritional analysis per serve:
Energy 1630kJ; Fat 24g, Saturated fat 4g; Protein 30g, Carbohydrate 11g; Fibre 6g; Sodium 3575mg
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