腰果雞丁
香滑嘅雞髀肉丁同香脆嘅腰果、色彩繽紛嘅燈籠椒同馬蹄一齊用鑊炒，再淋上美味嘅鹹香醬汁。呢個小炒菜式帶嚟美妙嘅口感同味道對比。
香港
Chicken
20分鐘以內
簡單
營養 (每份)
520kcal熱量
32.5g蛋白質
28g碳水
32g脂肪
2.5g纖維
815mg鈉
食材
- 300g boneless, skinless chicken thighs, diced
- 1tsp soy sauce (for marinating chicken)
- 1tsp cornstarch (for marinating chicken)
- 0.5tsp sesame oil (for marinating chicken)
- 0 pinch white pepper (for marinating chicken)
- 1tbsp cooking oil (for stir-frying)
- 100g roasted cashew nuts
- 0.5 red bell pepper diced
- 0.5 green bell pepper diced
- 100g sliced water chestnuts, drained
- 2 cloves garlic, minced
- 1 stalk spring onion, chopped
- 1tbsp soy sauce (for sauce)
- 1tbsp oyster sauce (for sauce)
- 1tsp sugar (for sauce)
- 0.5 cup chicken broth or water (for sauce)
- 1tsp cornstarch mixed with 2 tbsp water (for thickening)
步驟
- 將雞丁用豉油、粟粉、麻油同少許白胡椒粉醃15分鐘。
- 喺小碗中混合豉油、蠔油、糖同雞湯或水，準備好醬汁。備用。
- 喺鑊中用大火燒熱食用油。加入醃好嘅雞肉，大火快炒至輕微金黃同差唔多熟透，約3-4分鐘。將雞肉從鑊中取出，備用。
- 喺鑊中加入蒜蓉，炒香約30秒。加入切粒嘅紅燈籠椒、青燈籠椒同馬蹄，快炒2分鐘。
- 將雞肉放回鑊中。倒入已準備好嘅醬汁。煮滾。
- 加入粟粉水，邊煮邊攪拌直到醬汁濃稠。加入烤腰果同蔥段，拌勻。
- 即可趁熱配白飯享用。
