Serves
4
INGREDIENTS
- 4 small boneless, skinless and sliced chicken breasts
- 1 tbsp sesame oil
- 1 tbsp canola oil
- 1 small thinly sliced red onion
- 1 tbsp finely minced ginger
- 2 cubed red peppers
- 1/3 cup roasted cashews/peanuts
- (to serve) rice/lettuce
Sauce
- 1/4 cup chicken broth
- 1/4 cup (or use water) dry white wine
- 2 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1-3 tsp hot chili garlic sauce
METHOD
- Stir the sauce ingredients together in a measuring cup. Reserve.
- Combine chicken with sesame oil in a medium bowl. Stir well to coat. Reserve.
- Heat a large non-stick frying pan over high. Add the oil, then add the chicken. Cook 2 min then make a space in the centre of the pan.
- Add the onions and ginger and cook 30 seconds. Add the peppers. Cook, stirring, 3 to 4 min or until chicken is cooked.
- Stir sauce then add all at once. Stir constantly until sauce is thickened. Sprinkle with nuts. Serve over rice or in lettuce wraps.