vietnamese stir-fried chicken
Prep:
20 mins
Cook:
5 mins
Serves:
4
method:
1
Mix chicken stock, fish sauce and sugar together. Cover and store in refrigerator. (Sauce can be made up to one month in advance).
2
Prepare all the ingredients for the stir-fry. Cut chicken into small cubes. Soak raisins in warm water for 10 minutes; drain.
3
Dry fry the nuts in a warm pan until lightly toasted. Set aside.
4
Heat a wok or large frying pan, add the oil and then the chicken cubes. Cook thoroughly. Add the raisins, nuts and vegetables, cook for 2–3 minutes. Stir in rice wine and the stir-fry sauce. Toss to make sure everything is coated in the sauce and heated through. (You will have extra stir-fry sauce. Keep it for future use).
5
Serve over steamed American long grain rice.
ingredients:
Stir-fry sauce
• 75ml chicken stock
• 45ml fish sauce
• 25g granulated sugar
Stir-fry
• 2 boneless, skinless chicken breasts
• 75g California Raisins
• 40g walnuts or cashews
• 350g green vegetables — any or a mix of the following: broccoli florets, green beans, mangetout, sugar snaps, asparagus, cabbage- shredded or pak choi
• 2 tbsp vegetable or sunflower oil
• 2 tbsp rice vinegar
nutrition:
per serving
Calories
261
kcal
Total Fats
Saturated Fats
Protein
Carbohydrates
Fibre
Iron
2.9
mg
Sodium
415
mg
