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Chinese Pecan Chicken

• 2 whole chicken breasts
• 2 tspns cornflour
• ½ tspn five spice powder
• 6 eschalots
• 250gm broccoli
• Polyunsaturated oil (for frying)
• 1 cup chopped Pecans
• 1 cup chicken stock
• 2 tspns extra cornflour
• 1 tbspn cold water

Method

Skin and bone chicken breasts and cut into small pieces about 1cm square. Combine cornflour and five spice and sprinkle over chicken, toss to coat. Cut eschalots into 2cm lengths and cut through heads of broccoli stalks to make fairly thin slices. 

Heat oil in fry pan or wok (you may also use non-stick pan or wok and use little or no oil at all). Fry Pecans for a minute or two, do not over brown. Remove Pecans and allow to drain on kitchen paper. 

Fry chicken pieces in three or four lots until they change colour (this will only take about 1 minute). Lift out chicken to drain also. Pour off excess oils if any, add vegetables and stir fry over high heat 1 minute. Add stock. Combine extra cornflour and water and add to pan and stir until mixture thickens. 

Add chicken pieces and heat - add Pecans just before serving. 

Serve with brown rice. Serves 4 (more vegetables may be added to extend recipe).

Food for a Healthy Heart
Australian Natural Pecans contain No Salt, No Chemicals, No Cholesterol