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Sweet 'n sour chicken stir-fry with avocado

Recipe from: 8/26/1999 12:00:00 AM
Ingredients 11
Servings 4


  • 500
    chicken breasts, skinned and deboned
  • salt and ground black pepper
  • 1
    juice of a lemon
  • oil for frying
  • 4
    leeks, rinsed and sliced into rings
  • 2
    cloves garlic, crushed
  • 1
    red pepper, seeded and cut into strips
  • 100
    pecan nuts
  • 45
    sweet chilli sauce
  • 30
    soy sauce
  • 2
    avocados, skinned and diced


Slice the chicken breasts into strips and season with salt and black pepper. Sprinkle with lemon juice and marinate for a few minutes while completing the rest of the preparation. Heat a pan until hot and add about 15 ml (2 T) oil. Drain the chicken strips on paper towelling and fry rapidly in the hot oil until brown. Remove from the pan and set aside. Sauté the leeks, garlic and red pepper strips until just tender. Add the nuts and chicken strips and pour over the chilli and soy sauces. Stir-fry for about a minute or until heated through and remove from the stove plate. Stir in the diced avocado and serve with rice or tagliatelle. Garnish with sautéed leek strips. Serves 4.

Read more on: poultry  |  shallow-fry

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