Kelly Young creates a nutty stir fry and scones with a twist.
Dijon & chilli marinaded nutty chicken stir fry & soba noodles
Dijon & chilli marinade
½ cup white wine
2 tsp sesame seeds
2 Tbsp soy sauce
1 Tbsp lemon juice
2 Tbsp Colmans Dijon Mustard
Chicken stir fry
300g thinly sliced free range chicken thighs
2 cups steamed edamame beans
2 spring onions, sliced
1 red capsicum, roughly diced
2 Tbsp coriander
1 small chilli, thinly diced
Olivado Avocado Oil Spray
225g cooked soba noodles, drizzled with omega oil
½ cup Tasti Nut Fusions (Stir-Fries & Salads)
1. Combine marinade ingredients, pour over sliced chicken, cover with a plastic bag, refrigerate and leave for 1 hour.
2. Heat oil in frying pan or wok and add chicken (keep marinade).
3. Sauté for 1-2 minutes, add vegetables and a little marinade, coriander and chilli. Continue to sauté for a few more minutes or until the chicken is cooked through. Toss through Tasti nut mix. When cooked, spoon over the rice noodles.
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Week four: What flavour tea did Kelly infuse her scones with?
* The Chef's Apprentice screens on Prime on Tuesdays at 8pm.By Kelly Young