Chicken & Snake Bean Stir-Fry with Macadamia Nuts

This easy stir-fry is flavored with ginger, lemongrass, chili, and soy sauce and topped with chopped macadamia nuts.

Ingredients

1 tablespoon vegetable oil

1 teaspoon sesame oil

1 onion, cut into thin wedges

1 clove of garlic, crushed

1 tablespoon finely grate ginger

½ fresh long green chilli, thinly sliced

1 stalk of lemongrass, white part only, thinly sliced

¾ pound boneless, skinless chicken breast, cut into strips

1 red capsicum, sliced into thin strips

6 snake beans (or asparagus or yard-long beans), cut into 1-inch lengths

2 tablespoon kecap manis (or oyster sauce)

1 tablespoon light soy sauce

1 teaspoon cornflour in ¼ cup water

½ cup raw macadamia nuts, coarsely chopped

3 cups steamed rice and torn coriander and mint leaves, to serve

Directions

  1. Heat a wok or heavy-based frying pan over high heat, then add oils, onion, garlic, ginger, chilli and lemongrass and stir-fry for 1 minute.  Add chicken and capsicum and cook, stirring constantly, for 3 minutes.
  2. Add snake beans, kecap manis, soy sauce and cornflour paste, cook until mixture thickens, then toss through macadamia nuts.  Serve with torn herbs and steamed rice.
Chicken & Snake Bean Stir-Fry with Macadamia Nuts

Nutritional Information

Based on 4 servings.

Per serving:

Calories

410

Total Fat     

20g

Saturated Fat  

3g

Monounsaturated Fat     

13g

Polyunsaturated Fat

2.5g

Trans Fat

0g

Cholesterol

50mg

Sodium

290mg

Carbohydrates

35g

Dietary Fiber      

3g

Protein

24g