3.4.17

Chicken & Peppers Stir-Fry with Gingko Nuts

Another quick stir-fry that makes an excellent one-dish meal when scooped over white rice, on busy work nights.  The key to a good stir-fry is to keep the fire on high, so the food cooks really fast and gets imbued with that smoky aroma. Just be sure that your kitchen is well-aerated, coz the resultant fumes can get a little stifling. 


Ingredients (feeds 4-6):
600 gm chicken fillets, sliced
5 cloves garlic, minced
1 red pepper, diced
1 green pepper, diced
15 gingko nuts
1 tbsp canola oil
1 tbsp sesame oil
1 tbsp light soy sauce
2 tsp shaoxing wine
1/2 tsp ground white pepper

Marinade for chicken (at least 3 hours):
2 tbsp light soy
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp sugar
1/2 tsp ground white pepper


Directions:
1) Fry garlic in canola and sesame oil till fragrant, about 40 seconds on medium-high heat.

2) Turn heat up to high, and add chicken, stirring, to cook it almost through, about 2 minutes.

3) Add peppers, light soy, shaoxing wine, and white pepper powder, and stir through till crisp-tender.

4) Add ginkgo nuts to toss through just before serving.


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