Chicken, Cashew and Snow Pea Stir Fry
Chicken, Cashew and Snow Pea Stir Fry
To demonstrate how easy it is to use Rosella’s range of chutney’s, Geoff
Jansz, TV Chef, has created the recipe Chicken, Cashew and Snow Pea Stir
Fry using Spicy Plum and Black Pepper Chutney.
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4-6
Ingredients
2 teaspoons sesame oil
2 tablespoons peanut oil
½ red onion, cut into ½ moons
2 long red chillies, de-seeded, finely sliced
4 green onions (shallots), finely sliced on the diagonal
3 garlic cloves, finely diced
3cm piece ginger, peeled and grated
4 tablespoons shao hsing wine
1 teaspoon sugar
½ cup Rosella Spicy Plum & Black Pepper Chutney
800g chicken breast fillets, cut into 2cm slices
1 red capsicum, sliced into batons
1 yellow capsicum, sliced into batons
125g baby corn, broken in half
150g snow peas, trimmed, cut in half
1 cup bean sprouts
¾ cup unsalted, roasted cashews, chopped
¼ cup coriander leaves, to garnish
Method
1.Heat wok over medium heat, add oils. When hot add chillies, green
onions, garlic and ginger. Stir for 2-3 minutes to release aromatics.
2. Add wine and sugar to wok, stir for 1-2 minutes. Add chicken, and
Spicy Plum & Black Pepper Chutney, stir to coat chicken.
3. Add remaining ingredients, except beans shoots and cook for 5-8
minutes, or until chicken is cooked through. Toss through bean sprouts,
toss through and remove from heat.
4.Serve garnished with coriander and cashews.
