Serves 4<\/p>\n\n\n\n
1. Pre-heat a wok and add the oil and chicken to the pan. Cook on high heat for 5 minutes until golden.<\/p><\/div><\/div><\/div>
2. Meanwhile, crush the peppercorns and add to the pan with the chicken.<\/p><\/div><\/div><\/div>
3. Scatter in the chopped red chilli, ginger, and the garlic. Chop the coriander stalks and add to the pan.<\/p><\/div><\/div><\/div>
4. Continue to cook for a further 5 minutes, then cut the Florida Grapefruit in half and squeeze out the juice over the chicken. Pour in the soy sauce and simmer gently.<\/p><\/div><\/div><\/div>
5. Mix the corn flour with a little water and stir into the pan to thicken the sauce.<\/p><\/div><\/div><\/div>
6. Finally, add the cooked noodles, peanuts, and coriander leaf to finish.<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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