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Chicken and Macadamia Stir Fry
86 people liked
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 to make this dish pop. Macadamias add some crunch and can be used either raw or roasted.
4
Serves
0
Serves of Fruit
(Per Serve)
1.72
Serves of Vegetables
(Per Serve)
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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.
RECIPE NOTES:
You could substitute the macadamias in this recipe for unsalted cashews or pepita seeds.
NUTRITION: Per Serving
1746
kJ
26.35g
Fat
4.13g
Sat. Fat
7.49g
Carbs
4.73g
Sugars
5.27g
Fibre
34.49g
Protein
759mg
Sodium
NUTRITION: Per 100 grams
499
kJ
6.77g
Fat
1.06g
Sat. Fat
1.92g
Carbs
1.21g
Sugars
1.35g
Fibre
8.86g
Protein
195mg
Sodium
