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CHICKEN
WITH CORIANDER AND CASHEWS
700g chicken
breast fillets, thinly sliced
1/4 cup chopped fresh coriander leaves
2 red Thai chilies, seeded, finely chopped
1 teaspoon sesame oil
2 cloves garlic, crushed
2 teaspoons peanut oil
1/3 cup rice vinegar
1/4 cup sweet chili sauce
1 tablespoon lime juice
1/4 cup raw cashews, toasted
2/3 cup snow pea sprouts
2/3 cup snow pea tendrils
Combine
chicken, coriander, chilies, sesame oil
and garlic in large bowl, cover; refrigerate
3 hours or overnight. |
 |
Heat peanut oil
in wok; stir-fry chicken mixture in batches,
until browned and cooked through. Return all
chicken mixture to wok. Add vinegar, sauce
and juice; stir-fry until sauce boils. Add
cashews; stir-fry until combined with chicken
mixture. Just before serving, gently toss sprouts
and tendrils with chicken mixture.
Serves 4.
Per serving: 12.5g
fat, 307 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
