Recipes
Chicken Snap Pea Stir-fry with Cashew & Black Fungus
Chicken Snap Pea Stir-fry with Cashew & Black Fungus
Recipe Details
Ingredients
General Ingredients
Chicken marinade
Sauce
Step by Step Instructions
Step 1
Cut chicken fillet into bite size and marinate for 15 minutes.
Step 2
Remove strings from snap peas. Cut water chestnut into slices.
Step 3
In a pan without oil, spread the cashew and toast it over low heat until its slightly brown and crispy. Transfer to plate and set aside.
Step 4
Add 1 tsp of oil and sauté the ginger slices until fragrant. Add chicken fillet and stir-fry until the surface is cooked.
Step 5
Add snap peas, black fungus, water chestnut and keep stirring. Drizzle in rice wine around the edge of the pan.
Step 6
Pour in the sauce and cook for another minute. Sprinkle cashew on top and ready to serve.
Ingredients
General Ingredients
Chicken marinade
Sauce
Step by Step Instructions
Step 1
Cut chicken fillet into bite size and marinate for 15 minutes.
Step 2
Remove strings from snap peas. Cut water chestnut into slices.
Step 3
In a pan without oil, spread the cashew and toast it over low heat until its slightly brown and crispy. Transfer to plate and set aside.
Step 4
Add 1 tsp of oil and sauté the ginger slices until fragrant. Add chicken fillet and stir-fry until the surface is cooked.
Step 5
Add snap peas, black fungus, water chestnut and keep stirring. Drizzle in rice wine around the edge of the pan.
Step 6
Pour in the sauce and cook for another minute. Sprinkle cashew on top and ready to serve.