Woked chicken with nuts - Wokad kyckling med nötter

WOKED CHICKEN WITH NUTS
Wokad kyckling med nötter

With its beautiful colour and lovely taste, this wok dish will be hard to resist.

4 servings

2 chicken breasts, each about 5 oz

1 onion
1 garlic clove
2 carrots
20 sugar pea pods
6 mushrooms
6 teaspoons peanut oil
1 teaspoon finely chopped ginger
1 cup chicken bouillon
4 teaspoons cornflour
2 tablespoons mirin or dry sherry
(I’m not quite sure what mirin is …)
2 tablespoons soy sauce or oyster sauce
1/3 cup toasted cashews

Cut the chicken in about ¾ inch pieces. Peel and cut the onions in 12 wedges. Crush the garlic. Peel and thinly slice the carrots. Trim and rinse the sugar peas. Trim and slice the mushrooms.

Heat up the oil on medium heat in a wok pan or a large frying pan. Add chicken and brown for 3 minutes while stirring with a flat wooden ladle. Add onions, garlic and ginger and brown for another minute while stirring. Add carrots and brown for another minute. Add sugar peas and mushrooms and brown for another 2 minutes. Add bouillon, lower the heat, cover and simmer for about 5 minutes.

Blend the cornflour well with mirin (or sherry) and soy sauce. Add the mixture to the wok pan and bring to a boil while stirring continuously, then simmer for 1 minute and add the cashews. Serve immediately with noodles or rice.

You can substitute the carrots with bell peppers and the sugar peas with celery.

Enjoy!

Bella