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PrintCHICKEN & WALNUT STIR-FRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large wok over medium-high heat. Stir- fry the walnuts until toasted, about 5 minutes. Remove with a slotted spoon and set aside on paper towels.
- Add the chicken and garlic to the wok and stir-fry until the chicken is lightly browned, 10 minutes. Add the chilli paste, green beans, water chestnuts, and bell pepper. Stir-fry for 5 minutes.
- Add the chicken stock, lime juice, and soy sauce. Mix over medium-low heat until the ingredients are blended.
- Stir in the peanut butter and water and sprinkle with the walnuts. Serve hot with the noodles.
INGREDIENTS
- 3 tablespoons peanut oil
- 200 grams coarsely chopped walnuts
- 6 boneless skinless chicken breast halves, cut into chunks
- 6 cloves garlic, thinly sliced
- 2 teaspoon red chilli paste
- 300 grams green beans, cut into short lengths
- 150 grams water chestnuts, finely chopped
- 2 green bell pepper (capsicum), thinly sliced
- 300 ml chicken stock
- 3 tablespoons lime juice
- 2 tablespoon light soy sauce
- 4 tablespoons peanut butter
- 4 tablespoons boiling water
- Freshly cooked noodles
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