Ingredients
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1/4 cup hoisin sauce
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2 garlic cloves, crushed
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2cm piece fresh ginger, finely grated
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1 tablespoon dry sherry (optional)
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500g chicken thigh fillets, trimmed, sliced
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2 tablespoons Alfa One rice bran oil
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1 red onion, cut into thin wedges
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1 bunch broccolini, trimmed, halved
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410g can baby corn, drained, rinsed, halved lengthways
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440g shelf-stable hokkien noodles
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1/4 cup dry-roasted cashew nuts
Method
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1Combine hoisin sauce, garlic, ginger and dry sherry (if using) in a glass or ceramic bowl. Add chicken. Stir to coat. Cover. Refrigerate for 20 minutes.
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2Heat a wok over high heat. Add 2 teaspoons oil. Swirl to coat. Add half the chicken mixture. Stir-fry for 2 to 3 minutes or until just cooked through. Transfer to a bowl. Repeat with oil and remaining chicken mixture.
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3Heat remaining oil in wok. Swirl to coat. Add onion. Stir-fry for 1 to 2 minutes or until softened. Add broccolini and 1 tablespoon cold water. Cover for 30 seconds. Add corn. Stir-fry for 2 to 3 minutes or until broccolini is bright green and just tender. Return chicken and any juices to wok. Add noodles and cashews. Stir-fry for 1 to 2 minutes or until heated through. Serve.
Source: taste.com.au
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