Chicken with pistachios

Chicken with pistachios


SERVES 4 D
¼ cup chicken stock
2 tbsp light soy sauce
2 tbsp dry sherry
3 tsp cornstarch
1 egg white, beaten
pinch of salt
3 tbsp peanut oil, plus extra if necessary
1 lb/450 g skinless chicken breast, cut into strips
1 lb/450 g mushrooms, thinly sliced
1 head broccoli, cut into florets
5½ oz/150 g bean sprouts
3½ oz/100 g canned water chestnuts, drained and thinly sliced
heaping 1 cup pistachios, plus extra 1 tbsp to garnish
boiled rice, to serve

Method


1. Mix the chicken stock, soy sauce, sherry, and 1 teaspoon of the cornstarch together in a bowl. Set aside.

2. Mix the egg white, salt, 2 tablespoons of the oil, and 2 teaspoons of the cornstarch together in a large bowl. Add the chicken and toss to coat.

3. Heat a large wok over high heat for 30 seconds. Add the remaining oil, swirl it around to coat the bottom, and heat for 30 seconds. Add the chicken in batches and stir-fry until golden. Remove the chicken from the wok, drain on paper towels, and keep warm.

4. Add more oil to the wok if needed and stir-fry the mushrooms, then add the broccoli and stir-fry for an additional 2–3 minutes.

5. Return the chicken to the wok and add the bean sprouts, water chestnuts, and pistachios. Stir-fry until all the ingredients are thoroughly warm. Add the chicken stock mixture and cook, stirring, until thickened. Serve over a bed of rice, garnished with the reserved pistachios.

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