Chicken and Macadamia Stir Fry
Serves: 4
Prep time: 30 minutes
Cook time: 15-210 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 3cm knob ginger, finely grated
- 3 garlic cloves, finely grated
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon rice cooking wine (Shaoxing wine)
- 1 teaspoon sesame oil
- 1 tablespoon cornflour
- ½ cup water
- 2 tablespoons olive oil
- 500g skinless chicken breast, cut into strips
- 200g (2 ½ cups) brown mushrooms, quartered
- 2 bunches asparagus, cut into 5cm lengths
- 5 spring onions, cut into 5cm lengths
- 2 bunches Asian greens (e.g. choi sum, kai lan or bok choy), roughly chopped
- ½ cup roasted macadamias
Method:
- COMBINE ginger, garlic, oyster sauce, light soy sauce, rice wine, sesame oil and cornflour in a small bowl, then slowly whisk in the water. Set aside.
- HEAT wok (or frypan) over medium-high heat. Add a tablespoon of oil once hot.
- FRY chicken for 5-10 minutes until cooked through, then remove and set aside. Wipe wok clean with paper towel, then reheat and add remaining oil.
- ADD mushrooms to wok and fry for 1-2 minutes until browned.
- ADD asparagus and spring onion and fry for 2 minutes, then add Asian greens and fry for a further 2 minutes.
- RE-WHISK the stir fry sauce. Add sauce to the pan along with the chicken and macadamias, stirring until the sauce thickens (1-2 minutes).
- SERVE with your choice of rice or noodles.
What's Great About It:
This stir fry recipe is quick and easy to prepare, making it the perfect weeknight dinner! The sauce is a lovely combination of fresh and savoury flavours which make this dish pop. Macadamias add some crunch to this dish, and can be used either raw or roasted.
