Kambrook Essentials KEW5, Instruction Booklet

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