Chili Chicken with Pine Nuts and Guacamole

Chili Chicken with Pine Nuts and Guacamole

Posted 2016-06-10 by finyfollow

I like quite hot dishes and this one can be made as hot or as mild as you like by adding more chili.

I have served it with [link Hokkien noodles] and it would be equally good served on a bed of rice.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 3 servings

2 large free range chicken breasts
2 tbsp olive oil
1 small red capsicum, cut into thin strips
1 small green capsicum, cut into thin strips
1½ each red and green chili, seeded and finely cut
30 g pine nuts
1 garlic clove, crushed
2 tbsp dry white wine
1 tbsp lemon juice
1½ tbsp oyster sauce
1 tsp sugar
½ tsp chili sauce
2 tbsp soy sauce
½ tbsp corn flour
1 spring onion, to garnish (optional)
1 pack (220g) Hokkien noodles
For the guacamole
1 avocado
½ tomato, chopped into very small pieces
Spring onion, chopped finely
Bit of sour cream

  • Cut the chicken pieces into strips, ABOUT 1 x 5 cm. Sprinkle with a bit of salt and pepper.

  • Turn the heat to high, add 1 tbsp of the oil in a wok, and add the chicken strips.

  • Cook these, stirring for about 5 minutes or until JUST tender (Once again, do NOT overcook chicken breasts or they become tough).

  • Remove the chicken.

  • If using Hokkien noodles, soak in boiling water, as per packet instructions.

  • Heat the remaining 1 tbsp oil and stir fry the red and green capsicum for 2 minutes
  • Cut capsicums to this size

  • Remove from the wok.

  • Add the chilies, garlic and pine nuts and cook over a medium heat for another minute.

  • Drain off any fat, and add the white wine, oyster sauce, lemon juice, sugar and chili sauce. Cook for about a minute, stirring.

  • Mix the cornflour and soy.

  • Add to the chili mixture, and bring to the boil.

  • Return the cooked chicken to the wok.

  • Add the drained noodles, cover and cook on medium until the chicken is warmed through -only a few minutes.

  • You could also serve the noodles separately underneath the chicken, however I mixed them in this time and they had a lovely flavour.

  • Just before the chicken is ready make the guacamole by mashing the avocado with lemon.

  • Add the chopped tomatoes, spring onion, and some sour cream and serve with the chicken.

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