March 4, 2020
A wonderfully aromatic stir fry packed with flavour and lots of crunchy veg. The cooking time is fast so take time to slice, cut, and prepare ALL ingredients BEFORE you commence the cooking.
Preparing the chicken
1In a large stainless steel bowl place the rice vinegar & corn flour together to form a paste.
2Dice the chicken breasts and thighs.
3Place diced chicken into the stainless steel bowl and mix well.
4Cover and leave in the fridge for 20 mins.
PREPARING THE REMAINING INGREDIENTS
1Drain the water chestnuts and keep whole.
2Pick the holy basil leaves and keep to one side.
3Peel the shallots keeping the roots on & cut shallots into quarters.
4Dice the red capsicum the same size as the chicken.
5Cut the red chillies into thin strips keeping the seeds.
6Refresh the bean shoots by covering in cold water and placing in the fridge.
7Thinly slice the garlic shoots on an angle & keep separate.
8 Top and tail the sugar snap peas & set aside with the garlic shoots.
9Finely chop the garlic cloves & keep separate.
10Melt the honey rock sugar with a small amount of water to form a syrup.
METHOD STIR FRYING
1Make sure that the wok is hot before you start.
2Melt 1 tablespoon of Nuttelex into the wok.
3Add the shallots, red capsicum, water chestnuts & chopped garlic tossing regularly.
4Stir fry until the shallots are golden and remove from the wok. Keep to one side.
5Re-heat the wok.
6Melt another 2 tablespoons of Nuttelex into the Wok.
7Fry the chicken until golden brown - tossing at regular intervals.
8Add the fried shallots, red capsicum, water chestnuts & chopped garlic. Mix together well. Then pour in the fish sauce, soy sauce, chicken stock & honey rock sugar syrup.
9Stir constantly - making sure the heat is high.
10Add the sugar snap peas, garlic shoots, red chillies.
11Toss together & serve in a large bowl.
12 Garnish with the bean shoots, holy basil leaves & cashew nuts.
