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Macadamia Chicken Stir-Fry

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At Philly hot spot POD, there’s something for everyone: Light eaters forage from the Thai chicken salad, lunch-goers grab a teriyaki Kobe burger, and the famished dive into dishes like wasabi-crusted filet mignon or red miso barbecue pork tenderloin. For DRAFT, chef Hugh Moran re-imagined the menu’s macadamia chicken stir-fry with Asahi Super Dry in the batter and sauce.

Makes: 4

  • Stir fry:
  • 1½ pounds boneless, skinless chicken breast, cut into ¾-inch cubes
  • 30 snow peas
  • 24 carrot slices
  • 24 roasted macadamia nuts
  • 16 broccoli florets
  • 14 ounces stir fry sauce
  • ¼ cup cornstarch
  • vegetable oil, for frying
  • ---
  • Batter:
  • 4 ounces cornstarch
  • 1 egg
  • ¼ cup vegetable oil
  • ¼ cup Asahi Super Dry
  • 1 tablespoon sesame oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon white pepper
  • ---
  • Sauce:
  • 1½ cups white vinegar
  • 1 cup Asahi Super Dry
  • 11⁄8 cups sugar
  • ½ cup water
  • 5 ounces light soy sauce
  • 3 ounces mushroom-flavored soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 1½ tablespoons sesame oil
  • 1 tablespoon ginger, peeled and minced
  • 1 tablespoon garlic, minced


• Combine all sauce ingredients in a medium bowl and set aside.

• Steam the vegetables until tender. Meanwhile, thoroughly mix all of the batter ingredients in a large bowl. Add the chicken and coat evenly.

• In a wok, heat 3 to 4 cups of vegetable oil to 350º. Working in batches, carefully drop in the chicken pieces one at a time and cook until the chicken turns golden, transferring finished pieces to a baking sheet lined with paper towels.

• Add the sauce to the wok and bring to a boil. Add the chicken and vegetables. In a small bowl, mix the cornstarch with 2/3 cup cold water, then gently add the mixture to wok and bring to a simmer.

• When the sauce begins to thicken, add the macadamia nuts and toss to coat all ingredients with sauce. Serve over rice.


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