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Tobago Chicken Stir-Fry
Preparation
Time: 25 minutes (plus marinating time)
| Cooking Time: 20 minutes
3
tablespoons soy sauce
1 tablespoon dark rum
1 tablespoon cornflour
1 teaspoon light brown sugar
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 chicken breast fillets (700g), cut into
2 cm strips
2 tablespoons vegetable oil
1 medium brown onion (150g), chopped coarsely
2 cloves garlic, sliced thinly
100g button mushrooms, sliced thickly
1 medium red pepper (200g), cut into 1 cm
strips
1 medium carrot (120g), peeled, shaved into
strips
200g mangetout
400g tin pineapple chunks, drained
100g unsalted roasted cashew nuts |
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Combine
sauce, rum, cornflour, sugar, spices, salt and
cayenne pepper in large bowl; stir well. Add chicken,
stir to coat chicken, cover; refrigerate at least
1 hour.
Drain
chicken; discard marinade. Heat oil in wok or
large frying pan. Add chicken to wok; cook, in
batches, until chicken is brown and cooked through.
Set aside.
Add
onion, garlic, mushrooms, red pepper and carrot
to wok; stir-fry 5 minutes or until vegetables
are tender.
Add
mangetout, pineapple, cashew nuts and chicken;
stir-fry until heated through.
SERVES
4.
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