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

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.
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.

Based on 4 servings.

Per serving: