Stir-fried Chicken with Cashew Nuts
Over a year ago
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Ingredients
- 4 Chicken breasts cut into strips
- 1 Green pepper
- 1 red pepper
- 1 red onion finley scliced
- 4 oz shredded pak choi
- 2 tbsp Vegetable oil
- ½ cup bean sprouts
- 2-3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 5 tbsp water
- 75g toasted cashew nuts
- 1 tbsp toasted sesame seeds
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
A great dish for leftovers!
Method
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1
Heat oil in non-stick saucepan.
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2
Brown chicken strips over high heat until tender.
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3
Add pak choi, green & red peppers, red onion, and bean sprouts.
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4
Stir-fry over a high heat for 3 - 4 minutes.
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5
Mix oyster sauce, hoisin sauce and soy sauce with water.
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6
Add sauce mixture to saucepan.
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7
Stir-fry for 1 minute.
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8
Add cashew nuts & sesame seeds and toss together.
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9
Serve over brown rice and vegetables.
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10
Try substituting chicken with either tofu or turkey.
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