Ingredients
- 3 teaspoons vegetable oil
- 2 tablespoons sugar
- 1 cup (100 g) walnuts
- 1 red capsicum (bell pepper), halved, seeded and thinly sliced
- 4 spring onions (scallions), sliced
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 500 g (1 lb) skinless, boneless chicken breast fillets, cut into 3 cm (1¼ inch) cubes
- 1 cup (250 ml) salt–reduced chicken stock
- 3 teaspoons salt–reduced soy sauce
- 1 teaspoon sesame oil
- 1½ teaspoons cornflour (cornstarch)
Preparation
- Heat 1 teaspoon of the vegetable oil in a wok or large non–stick frying pan over medium heat.
- Add 1½ tablespoons of the sugar, stirring until it dissolves.
- Add the walnuts and stir–fry for 7 minutes, or until they are lightly toasted.
- Remove to a plate.
- Heat the remaining vegetable oil in the wok over medium–high heat.
- Add the capsicum and cook for 2 minutes, or until tender.
- Add the spring onions, garlic and ginger and cook for 2 minutes, then add the chicken and cook for 4 minutes.
- Combine the stock, soy sauce, sesame oil and the remaining sugar in a small bowl.
- Add the cornflour and stir well to combine.
- Add to the frying pan, bring to the boil, then cook for 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through.
- Stir in the walnuts, then divide among serving bowls and serve immediately.