Chicken stir-fry

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (12)

30.00 ml fresh ginger — shavings
30.00 ml sesame oil
250.00 g mangetout
45.00 ml cashew nuts
250.00 g butternut — peeled and diced
250.00 g mushrooms — sliced
5.00 ml salt and freshly ground black pepper — to taste
15.00 ml sunflower oil
1.00 onion — peeled
230.00 g water chestnuts — sliced
10.00 ml garlic — cloves, crushed
500.00 g chicken breast fillets — thinly sliced diagonally
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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.



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