Chicken stir-fry


Ingredients 12
Servings 4
Time

Ingredients

  • 30
    ml
    fine ginger shavings
  • 10
    ml
    crushed garlic
  • 230
    g
    water chestnuts, drained and sliced
  • 1
    onion, peeled
  • 15
    ml
    sunflower oil
  • 5
    ml
    salt and milled black pepper to taste
  • 250
    g
    white mushrooms, thickly sliced
  • 250
    g
    butternut, peeled and diced
  • 45
    ml
    cashew nuts
  • 250
    g
    mangetout
  • 30
    ml
    sesame oil
  • 500
    g
    chicken breasts, thinly sliced diagonally
 

Method

 
1. Heat sesame oil and sunflower oil in the wok until very hot. Add cashew nuts and stir-fry for 1 to 2 minutes. Remove nuts and set aside. Immediately stir-fry chicken and garlic for 5 to 6 minutes, until light golden brown. Remove and set aside. 2. Stir-fry onions (quartered and cut into eighths) for 2 to 3 minutes. Add butternut and ginger and stir-fry for 5 to 6 minutes. Stir in mangetout and stir-fry for 5 to 6 minutes. Add mushrooms and stir-fry for 2 to 3 minutes. Season with salt and pepper. 3. Return chicken to wok. Stir-fry until heated through. Add cashew nuts and water chestnuts and stir-fry for a few seconds. Serve immediately, on its own or spooned over steamed basmati rice or freshly cooked noodles. Variation: Add 5 ml (1 tsp) soy sauce, 5 ml (1 tsp) chilli paste and 10 ml (2 tsp) honey after adding the mangetout.
 

Read more on: poultry  |  shallow-fry
 

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