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Recipe
Chicken And Nut Stir Fry Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 4 servings | |
| Calories 74 | |
| Calories from Fat 64 | 86% |
| Total Fat 7.4g | 9% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 48mg | 2% |
| Potassium 77mg | 2% |
| Total Carbs 2.45g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.28g | 0% |
| Protein 0.99g | 2% |
Ingredients Convert Measures
- 1 Tbsp. vegetable oil
- 1 x onion, cut into wedges
- 2 Tbsp. finely grated fresh ginger
- 4 x boneless chicken breast fillets, thinly sliced
- 1 x pear, peeled, cored & cut
- into thick slices
- 1 Tbsp. ginger lime marmalade
- 1/2 c. chicken stock
- 1 Tbsp. lime juice
- 60 gm macadamia nuts minced
- 2 Tbsp. fresh coriander leaves
Directions
- Heat oil in a wok over a medium heat, add in onion and ginger and stir-fry for 3 min or possibly till onion is golden brown. Increase heat to high, add in chicken and stir-fry for 5 min or possibly till chicken is brown. Remove chicken mix from wok, set aside and keep hot.
- Add in pear to wok and stir-fry for 3 min or possibly till golden brown. Return chicken mix to wok. Add in marmalade, stock and lime juice. Stir-fry for 3 min or possibly till sauce thickens slightly. Scatter nuts and coriander on top. Serve immediately.
