Chicken & Hoisin Stir-Fry with Mushrooms & Asian Greens

(6)

Ingredients:

Tegel Fresh Chicken Skinless Breast
  • 500g Tegel Fresh Chicken Skinless Breast or Tegel Frozen Chicken Thighs 2kg, sliced
  • 1 clove garlic, sliced
  • 1 onion, sliced
  • 200g mushrooms, sliced (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:

1. Heat a dash of oil in a wok or frying pan. Over high heat stir fry the Tegel Fresh Chicken Skinless Breast in 2 batches until golden brown and cooked. Remove the chicken from the pan and set aside.

2. Reduce the heat. Add the garlic and onion to the pan and cook for 1 to 2 minutes. Add mushrooms and Asian greens and cook for a further 2 minutes.

3. Return 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.

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