Heat 1 tbsp oil in a wok or large frying pan over high heat. Stir-fry chicken for 3-4 mins per batch, until browned. Set aside. Add remaining oil. Stir-fry lemongrass for 30 seconds. Add bok choy and corn. Stir-fry for 1 min. Add chili sauce, oyster sauce, rice vinegar and sugar. Simmer for 1-2 mins, until corn is tender. Return chicken to wok along with 1/2 of the Thai basil and cashews.
Serve over a bed of steamed rice. Top with remaining basil and cashews.
>chicken, coconut milk, ginger, lemongrass, fish sauce, chili pepper, star anise and
n chicken and pizza; set aside.
To make Thai chicken: Cook the chicken in
Combine spinach, chicken, mangoes, onion and cashews. Whisk together vinegar, olive oil and mustard then toss with salad. Season.
he chicken, celery, carrots, leek, cilantro, lemongrass and peppercorns
Pour the chicken stock into a wok over a high heat.
Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
Add coconut milk and simmer gently for 3 minutes.
Add the chicken and stir for 30 seconds until chicken is just cooked.
Stir through the lime juice, sugar and fish sauce.
Serve immediately sprinkled with coriander leaves.
Heat peanut oil in a large saucepan. Cook onion and curry paste, stirring, until onion is soft. Remove from pan. Cook chicken, stirring, until browned. Return onion to pan along with stock and potatoes. Simmer, covered, for 20 mins, or until chicken and potatoes are tender. Stir in coconut milk, lime juice, fish sauce and basil. Simmer, uncovered, for 5 mins. Serve.
arge skillet with cooking spray and set over medium heat. Add
edium-high heat. Cook chicken in oil 5 to 7
In medium bowl, combine chicken, soy sauce and sherry; set aside.
In a 12-inch skillet or wok, stir-fry cashews in hot oil over high heat for 1 to 2 minutes or until browned.
Lift out with a slotted spoon and set aside.
Add the chicken mixture to the skillet.
Stir-fry over high heat for 2 to 3 minutes or until just done.
Stir in hoisin sauce and cashews.
If desired, sprinkle with sliced green onion.
Serve at once with hot cooked rice.
Makes 4 or 5 servings.
In wok or frying pan, heat enough oil to cook chicken. Stir-fry 3 to 5 minutes.
Remove from pan.
Add 1/2 cup water and celery.
Steam 2 minutes.
Celery should be crisp, not limp, when served.
Remove from pan.
Warm cashews in same pan.
Add chicken and celery to cashews.
Serve chicken over rice.
Sweet and sour sauce may be used, if desired.
Process onion, ginger, chilli, garlic and oil in a food processor until smooth.
Cook in pan with coriander, cumin and turmeric for 2-3mins.
Add chicken and little more oil if needed and cook 2-3mins.
Add chicken stock and tomato paste and stir well to combine. Bring to boil then reduce heat and simmer covered for 20 minutes.
Stir in coconut cream and heat through then stir in coriander.
Combine first 7 ingredients in a large saucepan.
Bring to a simmer over medium heat; stir in chicken and coconut milk.
Cook 3 minutes or until chicken is done
Sprinkle with cilantro.
Marinate chicken in
soy
sauce,
sherry and cornstarch for 2 to 4 hours.
Heat oil in a medium-high wok.
Add chicken and onions and\tcook
quickly,\tstirring
constantly.
Add cashews; heat slightly and serve with rice.
Place chicken breasts in a large pot and cover with water
radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss
Thinly slice or julienne carrots and broccoli stalk. Cut broccoli florets into bite size pieces.
Thinly slice chicken pieces.
Mix cornflour, stock, water, and oyster sauce together.
Heat half the oil in a wok.
Add chicken in batches, stir-fry until tender and set aside.
Heat remaining oil in wok , add garlic, leek carrots and broccoli, stir fry until leek is soft.
Add chicken and bean sprouts. Add sauce mixture and nuts and stir until mixture boils and thinckens slightly.
Serve over hot rice or rice noodles.
Heat oil in 12 x 8-inch dish at High 2 1/2 to 3 minutes. Meanwhile, combine chicken, garlic, soy sauce, sherry, cornstarch and ginger.
Add to dish and cook at High 4 to 5 minutes; stir twice.
Add green pepper and cashews.
Cook, covered with plastic wrap, at High 3 to 5 minutes or until chicken and green pepper are tender; stir once.
Let stand 3 minutes before serving.
Serves 2.
In Microwave:
In oblong baking dish, heat oil 2 1/2 to 3 minutes on High.
Combine chicken, garlic, soy sauce, sherry, cornstarch and ginger.
Add to dish; heat 3 to 4 minutes on High, stirring twice.
Add green pepper and cashews; cook, covered, 2 1/2 to 3 1/2 minutes on High, until chicken and green pepper are tender, stirring once.
Let stand 3 minutes before serving.
Serves 4.
Heat oil in 12 x 8-inch dish at high for 2 1/2 or 3 minutes. Combine chicken, garlic, soy sauce, sherry, cornstarch and ginger. Add green peppers and cashews.
Place in heated oil.
Cover with plastic wrap.
Cook on high 2 1/2 to 3 1/2 minutes or until chicken and green peppers are tender.
Stir once.
Let stand 3 minutes before serving.