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Categories:
vegetable oil duck breasts fresh ginger chili pepper broccolini orange juice chicken stock sweet chili sauce mangoes green onions unsalted cashews fresh mint
Viewed: 76 - Published at: 8 years agoIngredients
- 1 tbsp vegetable oil
- 1 1/2 lbs boneless skinless duck breasts, thinly sliced
- 1 piece (1 1/2 inches) fresh ginger, grated
- 1 None fresh small red Thai chili pepper, finely chopped
- 6 oz broccolini, coarsely chopped
- 1/2 cup orange juice
- 1/4 cup chicken stock
- 2 tbsp sweet chili sauce
- 2 None mangoes, peeled and cut into matrchsticks
- 4 None green onions, thinly sliced
- 1/3 cup unsalted cashews, toasted
- 1 tbsp finely chopped fresh mint
Method
- Heat oil in wok on high heat. Stir-fry duck, in batches, until just browned. Remove from wok.
- Add ginger and chili pepper to wok; stir-fry until fragrant. Add broccolini; stir-fry until just tender. Add orange juice, stock and chili sauce. Bring to a boil; cook until sauce thickens slightly.
- Return duck to wok with mango and green onion; stir-fry until heated through. Serve sprinkled with nuts and mint.
