Kambrook Essentials KEW5, Instruction Booklet

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16
Sesame Chicken Stir-Fry
Serves 4 – 6
500g chicken fillets, strips
1 tablespoon honey
1 tablespoon soy sauce
2 teaspoons sesame seeds
1 tablespoon oil
2 eggs, lightly beaten
100g snow peas
1 red capsicum, cut into strips
1 carrot, julienned
1.
Cut fillets into strips and place into a
glass bowl with honey, soy sauce and
sesame seeds. Allow to marinate for
30 minutes.
2.
Heat half the oil in wok on setting 6 –
8, add lightly beaten egg and fry until
set and golden brown. Remove from
wok and cut into thin strips.
3.
Heat remaining oil in wok on setting
6 – 8. Add chicken and stir-fry for 2 – 3
minutes. Add remaining ingredients
and stir-fry for a further 3 – 4 minutes.
Return egg to the wok, toss through.
Serve with rice.
Honey Chicken
Serves 4
500g chicken thigh fillets, cubed
oil, for cooking
1 egg white, lightly beaten
1
⁄
3
cornflour
2 onions, thinly sliced
1 green capsicum, cubed
2 carrots, cut into batons
100g snow peas, sliced
¼ cup honey
2 tablespoons toasted almonds
1.
Heat 1 ½ tablespoons oil in wok
on setting 10. Dip half of the chicken
in egg white, then lightly dust with
the cornflour.
2.
Stir-fry on setting 10 for 4 – 5 minutes or
until chicken is golden brown and just
cooked. Remove and drain on paper
towels. Repeat with remaining chicken,
then remove all chicken from wok.
3.
Reheat 1 tablespoon oil in wok
on setting 8. Stir-fry onions for 3 – 4
minutes. Add capsicum and carrot
and stir-fry for 3 – 4 minutes. Add snow
peas and cook a further 2 minutes.
4.
Add honey and toss vegetables until
well coated. Return the chicken to
wok and toss until well heated through
and coated in honey. Season with
salt and pepper. Serve immediately
sprinkled with almonds.
Recipes