Nashi pear, chicken & Walnut Stir-fry
This isn’t your average stir-fry. Juicy nashi pears get down with golden chicken, crispy walnuts, and a punchy hoisin-soy sauce. Tossed in a hot wok with capsicum, mushrooms, and scallions, it's a sweet-meets-savoury combo that'll rock your rice bowl. Fast, flavour-packed, and weeknight-approved!
Ingredients
For Marinating the chicken:
For ‘The Sauce’:
For the “Thickening’ of stir-fry:
For the walnuts:
For the chicken:
What To Do
Need 6 ramekins greased with garlic butter
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To make marinade:
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In a bowl place soy sauce, rice wine then drag chicken through it and then dust with cornflour. Set aside on paper towel.
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To make ‘The Sauce’:
2. In a bowl mix ingredients and set aside.
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To make ‘Thickening’:
3. In a bowl mix flour and water taking out the lumps
Serve
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To make the walnuts:
4. Put walnuts into a saucepan with hot water and simmer for 6 minutes.
5. Drain and place on paper towels to dry.
6. In wok add Sunflower oil to deep-fry the walnuts until golden brown. Drain and set aside.
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To make the chicken:
7. Pre-heat wok then add peanut oil add the ginger then Chicken frying for 3 minutes and turning.
8. Add sprinkle of Salt and the Hoi Sin sauce and cook a further 2 minutes then remove onto a plate.
9. Wipe out your wok then heat, add 2 more tablespoons of peanut oil add salt then capsicum, shallots, nashi pears and mushrooms. Quickly stir-fry for 30 seconds before returning the chicken and toss.
10. Quickly add the chicken stock and ‘The Sauce’ and toss through.
11. Make a space in the centre bottom of the wok and add the ‘Thickening’ stirring quickly until it coats the ingredients adding the walnuts.
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Serve:
Serve with rice.
