Chicken with Nuts and Hoisin Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut chicken thighs into 4 and place in a medium size bowl. Mix cornstarch, rice vinegar and soy sauce together and add to chicken. Toss and marinate 20 minutes.
Toast walnuts in a bowl in the microwave on high power for 2 minutes.
Heat a wok or non-stick skillet until very hot. Add half the oil (1 Tbsp / 15 mL). Just before it smokes, stir-fry garlic and ginger root for 10 seconds.
Add chicken pieces with marinade and stir-fry for 2 minutes or until chicken is cooked through.
Add remaining oil and stir-fry zucchini and mushrooms for 2 minutes more or until tender. Stir in lots of freshly grated black pepper, hoisin sauce, water and stir-fry until chicken is cooked through and vegetables are still tender.
Cook jasmine rice according to package directions in unsalted water. Time rice to be finished as stir-fry is completed.
To serve, spread rice on outer edges of a platter, spoon hoisin chicken in centre and garnish with toasted walnuts and finely sliced green onions.
|Per 420 g serving||Amount|
|Saturated Fat||3 g|
|Per 420 g serving||% Daily Value|