Celebration of texture
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 400 g Chicken fillet cubed
- 1 tbsp groundnut oil
- 1 red pepper cut into 1cm pieces
- 1 green pepper cut into 1cm pieces
- 1 sticks celery cut into 1cm pieces
- 1 tbsp ginger grated
- 3 cloves garlic finely chopped
- 1 bird eye chilli finely sliced
- 50 g cashew nuts (optional)
Sauce
- 2 tbsp hoisin sauce
- 240 ml chicken stock
- 2 tbsp tomato puree
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp cornflour
Equipment
- Wok or large frying pan
Instructions
Make the sauce
- Start by getting everything ready and chopped.
- Mix all the sauce ingredients apart from the cornflour.
- Add 4 tbsp of the sauce into the cornflour and stir until all dissolved, add back to the rest of the sauce and set aside.
Cook the dish
- Heat the wok, add the oil and let it get very hot.
- Add the chicken and let it brown all over, 2-3 minutes.
- Tip in the garlic, ginger and chilli, let it cook for about 30 seconds stirring it so as to prevent burning then follow with the peppers and celery.
- Give everything a good stir and cook for a few more minutes.
- Pour the sauce into the wok along with nuts if using, stir everything and simmer until the sauce is warmed and the chicken is cooked
- Serve with rice.
Nutrition
Calories: 315kcalCarbohydrates: 23gProtein: 27gFat: 13gSaturated Fat: 2gTrans Fat: 1gCholesterol: 66mgSodium: 849mgPotassium: 742mgFiber: 2gSugar: 11gVitamin A: 1169IUVitamin C: 67mgCalcium: 31mgIron: 2mg
Tried this recipe?Let us know how it was!