Macadamia Chicken Stirfry


1  Cup chicken stock.

1  Tablespoon soy sauce.

1  Tablespoon cornflour.

1  Tablespoon sherry.

3  Teaspoons sugar.

2  Tablespoons macadamia or olive oil.

½  Cup macadamia nuts.

375g chicken breasts thinly sliced.

1  Green pepper, sliced into thin strips.

1  Onion, sliced into thin strips.

1  Carrot, sliced into thin strips.

¾ Cup frozen peas.


  • Mix chicken stock, soy sauce, cornflour, sherry and sugar. Set aside.
  • Heat 1 tablespoon macadamia oil in wok or frying pan and add nuts, stirring until lightly browned.
  • Remove nuts from pan. Add another tablespoon of macadamia oil to the pan, stir in chicken and cook until tender.
  • Remove chicken from pan.
  • Add green pepper, onion and carrot to oil in pan; stir fry for 3 minutes, add peas; cook a further 2 minutes.
  • Stir in sauce, chicken and macadamia nuts; cook a further 2 minutes.

Serve with rice.