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Stir-Fried Chicken and Prawns with Kumquats

chicken - breast, shellfish, stirfry - chicken, shrimp

3/4 pound boneless skinless chicken breasts; thinly sliced
2 teaspoons soy sauce
2 teaspoons cornstarch
1/4 teaspoon salt
pepper
12 large tiger prawns (raw); peeled and deveined
2 teaspoons fish sauce (nam pla)
2 star anise; optional
2 tablespoons oil
1 tablespoon gingerroot; minced
1 clove garlic; minced
1 large shallot; finely chopped
1 sweet green and red pepper; seeded and cubed
1/3 cup kumquats; sliced, or
1/3 cup mandarin oranges; sliced
1/2 cup walnut halves; toasted
2 sprigs fresh coriander
----SAUCE----
2 tablespoons water
1 tablespoon cider vinegar
1 tablespoon chili bean paste
2 teaspoons ketchup
1 teaspoon granulated sugar

In small bowl, toss chicken with soy sauce, half of the cornstarch, the salt and pinch pepper; marinate at room temperature for 30 minutes. Meanwhile, in separate bowl, toss prawns with fish sauce, remaining cornstarch and pinch pepper; marinate for 10 minutes. Sauce: Combine water, vinegar, chili bean paste, ketchup and sugar; set aside. Break off radial pieces of star anise and discard woody centre. Gently press with broad side of knife to crack lightly. In wok or nonstick skillet, heat oil over high heat. Add star anise, ginger, garlic and shallots; stir-fry for 30 seconds or until fragrant. Add chicken; stir-fry for 3 minutes. Add prawns and sweet peppers; stir-fry for 2 minutes or just until prawns are opaque and chicken is no longer pink inside. Pour in sauce; cook, stirring, for 1 minute or until slightly thickened. Add kumquats; stir gently for about 1 minute or until heated through. Remove from heat; fold in walnuts. Garnish with coriander.

Contributor: Canadian Living Magazine (February, 1997)

Yield: 4 servings

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