Serves 4-6
Ingredients:
400g boneless chicken breast with skin
1 tsp finely grated ginger
1 tbsp dry sherry
1 tbsp light soy sauce
1 fresh or dried red chilli, sliced
½ cup raw peanuts, skinned
½ cup vegetable oil
1 medium onion, sliced from top to base
1 small red capsicum, cut into diamonds
1 small green capsicum, cut into diamonds
1 cup bamboo shoots
½ cup chicken stock
1 tsp chilli sauce, optional
2 tsp cornflour
Method:
- Cut the chicken into 2-cm cubes and place in a dish with the ginger, sherry and soy sauce. Mix well and marinate for 30 minutes.
- Fry the chilli and peanuts in hot oil for about 1 minute and remove. Pour off half the oil. Stir-fry the onion, capsicum and bamboo shoots for 1 minute, then remove or push to the side of the pan and stir-fry the chicken for about 2 minutes or until just cooked through.
- Add the combined chicken stock, sauce and cornflour. Bring to the boil over high heat, stirring until thickened.
- Return capsicum mixture and stir in chilli and peanuts. Heat through briefly.
Note: Make this dish also with large prawns, diced pork, or cubes of bean curd previously fried in oil to crisp the surface.
hey try this chicken stir fry,
Ingredients
* 500 grams stir fry sized chicken strips
* 500 grams broccoli
* 3 tablespoons sweet chili sauce
* 1 tablespoon rice vinegar
* 2 tablespoons honey
* 1/2 cup thai basil
* 500 grams raw cashews
* 4 shallots
Instructions
Heat a small amount of oil in a wok and stir fry the chicken until cooked. Add the broccoli and thick stalks of chinese broccoli chopped and shallots after chopping them. Stir fry until the broccoli is bright green. Add the thinner parts of the chinese broccoli and stir fry for one minute. Mix in the vinegar, honey and shili sauce and cook until the veges are cooked to your liking. Add the basil, roughly chopped, and cashews and stir through cooking for one more minute. Serve with jasmine rice.