| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Super1 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
|
Onion; cut into wedges |
| 2 |
tb |
Finely grated fresh ginger |
| 4 |
|
Boneless chicken breast fillets; thinly sliced |
| 1 |
|
Pear; peeled, cored & cut |
|
|
Into thick slices |
| 1 |
tb |
Ginger lime marmalade |
| 1/2 |
c |
Chicken stock |
| 1 |
tb |
Lime juice |
| 60 |
g |
Macadamia nuts chopped |
| 2 |
tb |
Fresh coriander leaves |
INSTRUCTIONS
1. Heat oil in a wok over a medium heat, add onion and ginger and
stir-fry for 3 minutes or until onion is golden. Increase heat to
high, add chicken and stir-fry for 5 minutes or until chicken is
brown. Remove chicken mixture from wok, set aside and keep warm.
2. Add pear to wok and stir-fry for 3 minutes or until golden. Return
chicken mixture to wok. Add marmalade, stock and lime juice. Stir-fry
for 3 minutes or until sauce thickens slightly. Scatter nuts and
coriander on top. Serve immediately.
Recipe by: Super Food Ideas (Aussie Magazine)
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