| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 450 |
g |
Chicken breast; boneless and |
|
|
; skinless |
| 2 |
tb |
Sesame oil |
| 2 |
|
Cloves garlic; crushed |
| 3 |
|
Red chillies; finely chopped |
| 1 |
|
Red pepper; sliced julienne |
| 2 |
tb |
Oyster sauce |
| 1 |
tb |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 6 |
|
Spring onions; sliced julienne |
|
|
Cashew nuts; dry roasted |
| 1/2 |
|
Lime; juice of |
|
|
Coriander leaves |
INSTRUCTIONS
Slice the chicken thinly, lengthways.
Heat the wok and add the sesame oil. Add the garlic, then the chillies.
Add the slices of chicken and stir fry for 2-3 minutes. Add the julienne of
red pepper and spring onions and fry for 1 minute.
Stir in the oyster sauce, soy sauce, sugar and cashew nuts and stir for
another 1-2 minutes - finely sprinkle with the lime juice.
Place into a dish and scatter with coriander leaves. Serve with fried rice.
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