Chicken & Hoisin Stir-Fry with Mushrooms & Asian Greens
Serves:
Ingredients
2 tsp cooking oil
500g Tegel Lean & Lite Skinless Breast or Thigh Fillets, sliced
1 clove garlic, sliced
1 onion, sliced
200g mushrooms (Try a mixture of button mushrooms and shitake mushrooms)
1 bunch Asian greens; gai larn or bok choy, sliced
1/4 cup Hoisin sauce
2 tbsp Chinese cooking wine or sherry
1 tsp honey
1 tbsp lemon juice
1/4 cup cashew nuts
500g Tegel Lean & Lite Skinless Breast or Thigh Fillets, sliced
1 clove garlic, sliced
1 onion, sliced
200g mushrooms (Try a mixture of button mushrooms and shitake mushrooms)
1 bunch Asian greens; gai larn or bok choy, sliced
1/4 cup Hoisin sauce
2 tbsp Chinese cooking wine or sherry
1 tsp honey
1 tbsp lemon juice
1/4 cup cashew nuts
Method
Heat the oil in a frying pan over high heat. Stir fry the chicken in 2 batches until golden brown. Remove the chicken from the pan and set aside. Add the garlic and onion to the pan and cook for 1 to 2 minutes. Add the mushrooms and Asian greens and cook for a further 2 minutes.
Add the chicken back to the pan along with the Hoisin sauce, Chinese cooking wine or sherry, honey and lemon juice. Cook for a further minute.
Serve on rice garnished with cashew nuts.
