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Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Peanut oil

  2. 1 lb 454g / 16oz Boneless skinless chicken breasts - cut 1 1/2" cubes Salt - to taste Freshly-ground black pepper - to taste

  3. 1/4 cup 59ml Plum wine or sherry

  4. 1 tablespoon 15ml Minced garlic

  5. 2 teaspoons 10ml Chopped peeled ginger

  6. 1/2 teaspoon 2 1/2ml Crushed chili pepper flakes

  7. 1 1/4 cups 296ml Chicken Stock - (see recipe)

  8. 2 teaspoons 10ml Wolfgang's Asian Rib Sauce - (see recipe)

  9. 1 cup 237ml Sliced shiitake mushrooms

  10. 1/2 cup 118ml Yellow bell pepper in

  11. 1/2 cup 118ml Red bell pepper in

  12. 1" cubes

  13. 2 Scallions - cut 1" slices

  14. 1/4 cup 59ml Cashews

  15. 1/4 cup 59ml Pine nuts

  16. 4 tablespoons 60ml Unsalted butter - (2 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a 10-inch skillet or wok, heat the peanut oil until smoking. Season the chicken lightly with salt and pepper and sear, about 1 minute on each side. Deglaze the pan with the plum wine or sherry and stir in the garlic, ginger and chili flakes. Pour in the stock and reduce by half (sauce will begin to thicken). Add the Asian Rib Sauce, mushrooms, peppers, scallion and nuts, and cook 1 or 2 minutes longer, stirring occasionally, until chicken is done. Stir in the butter and correct seasoning to taste. Spoon the stir-fried chicken onto a large heated serving platter, arranging all the ingredients evenly throughout. Or divide among 4 heated plates and serve immediately. This recipe yields 4 servings.

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