Ingredients
- 1½ tablespoon peanut oil
- 500 grams skinless chicken thigh or breast fillet, sliced
- 1 red onion, cut into wedges
- 1 tablespoon Gourmet Garden Garlic, Cold Blended Paste
- 1 teaspoon Gourmet Garden Lightly Dried Chilli, Lightly Dried
- 1 bunch choy sum, coarsely chopped
- 100 grams snow peas, trimmed
- 1 bunch broccolini, cut into 4 cm lengths
- 2 tablespoon light soy sauce
- 2 tablespoon chinese rice wine
- 1 teaspoon sugar
- 1 teaspoon cornflour
- 2 tablespoon Gourmet Garden Coriander, Lightly Dried
- optional roasted chopped peanuts & thinly sliced spring onions
- cooked rice
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Heat 2 teaspoons of peanut oil in a wok and stir-fry chicken over a high heat until just golden. Remove chicken from wok and set aside.
- 2 Add remaining tablespoon of oil to the wok. Add onion, Garlic Paste and Lightly Dried Chilli and stir fry for a minute or until onion softens. Add vegetables and continue stir-frying for a further 2 minutes.
- 3 Combine soy sauce, Chinese rice wine, sugar and cornflour in a small bowl and stir through the vegetables.
- 4 Return chicken to the wok, add Lightly Dried Coriander and stir-fry until chicken is heated through. Serve over steaming hot rice sprinkled with peanuts and thinly sliced spring onions if desired.
Lamb Chilli Eggplant and Chickpea Tagine with Cous Cous
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