Chicken With Macadamia Nuts
"From the Executive Chef Cheung Kam Chuen, The Regent Hong Kong."
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
- 1 egg white
- 4 quarts salt water
- 2 cups carrots, peeled, sliced diagonally into 1/2-inch pieces
- 2 cups asparagus, peeled, sliced diagonally into 1/2-inch pieces
- 1⁄3 cup vegetable oil
- 1 tablespoon garlic, minced
- 4 scallions, thinly sliced
- 1 cup macadamia nuts, chopped
- 3 tablespoons hoisin sauce
- 4 teaspoons cornstarch, mixed with 3 tablespoons water
- salt
directions
- Marinate the chicken in the egg white while you parboil the vegetables.
- Bring the water to a boil and add the carrots.
- Cover and bring the water back to a boil and cook for a minute.
- Add the asparagus and boil for another minute.
- Drain the vegetables, cool them in cold water and set aside.
- In a wok or large skillet, heat the vegetable oil.
- When very hot, add the chicken and stir-fry over high heat for 1 minute or until the chicken is opaque.
- Add the garlic, carrots and asparagus and continue to stir-fry for 1 minute more to heat the vegetables through and finish cooking the chicken.
- Add the scallions, macadamia nuts and hoisin sauce and stir-fry for 30 seconds.
- Add the dissolved cornstarch and simmer for 30 seconds.
- Season with salt to taste.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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