chicken with macadamia nuts
From Executive Chef Cheung Kam Chuen, The Regent Hong Kong.
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prep time
15 Min
cook time
15 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 1 pound skinless boneless chicken breast, cut into 1/2-inch cubes
- 1 - egg white
- 4 quarts salted water
- 2 cups carrots, peeled, sliced diagonally
- 2 cups asparagus, peeled, sliced diagonally
- 1/3 cup vegetable oil
- 1 tablespoon garlic, minced
- 4 - scallions, thinly sliced
- 1 cup macadaia nuts, chopped
- 3 tablespoons hoisin sauce
- 4 teaspoons cornstarch ixed with 3 tablespoons water
- - salt, to taste
How To Make chicken with macadamia nuts
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Step 1Marinate the chicken in the egg white while you parboil the vegetables.
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Step 2Bring the water to a boil and add the carrots. Cover and bring the water back to a boil and cook for a minute. Add the asparagus and boil for another minute. Drain the vegetables, cool them in cold water and set aside.
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Step 3In a wok or large skillet, heat the vegetable oil. When very hot, add the chicken and stir-fry over high heat for 1 minute or until the chicken is opaque. Add the garlic, carrots and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken.
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Step 4Add the scallions, macadamia nuts and hoisin sauce and stir-fry for 30 seconds Add the dissolved cornstarch and simmer for 30 seconds. Season with salt to taste.
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