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Stir-Fried Chicken with Mange-Touts

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Serves: 4
30ml / 2 tbsp sesame oil
90ml / 6 tbsp lemon juice
1 garlic clove, crushed
1cm / 1/2in piece fresh root ginger, peeled and grated
5ml / 1 tsp clear honey
450g / 1lb chicken breast fillets, cut into strips
115g / 4oz mange-touts, trimmed
30m / 2 tbsp groundnut oil
50g / 2oz / 1/2 cup cashew nuts
6 spring onions, cut into strips
225g / 8oz can water chestnuts, drained and thinly sliced salt
Safron rice to serve

Mix together the sesame oil, lemon juice, garlic, ginger and honey in a shallow non-metallic dish. Add the chicken and mix well. Cover and leave to marinate for at least 3-4 hours.

Blanch the mange-touts in boiling salted water for 1 minute. Drain and refresh under cold running water.

Drain the chicken strips and reserve the marinade. Heat the groundnut oil in a wok or large frying pan, add the cashew nuts and stir-fry for about 1-2 minutes until golden brown. Remove the cashew nuts from the wok or frying pan using a slotted spoon and set aside.

Add the chicken and stir-fry for 3-4 minutes, until golden brown. Add the spring onions, mange-touts, water chestnuts and the reserved marinade. Cook for a few minutes, until the chicken is tender and the sauce is bubbling and hot. Stir in the cashew nuts and serve with saffron rice.

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