You may also like
Ingredients
- 2 tablespoons oil
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 red onion, thinly sliced
- 310 g (11 oz) tin chickpeas, drained
- 75 g (2 1/2 oz/ 1/2 cup) unsalted pistachio kernels
- 1 tomato, chopped
- juice of 1 orange
- 1 medium handful flat-leaf (Italian) parsley, finely chopped
Method
1. Heat a wok over high heat, add half the oil and swirl to coat the side of the wok. Add the chicken in batches and stir-fry for 3-5 minutes, or until cooked. Remove from the wok and keep warm.
2. Add the remaining oil to the wok and stir-fry the onion for 2 minutes, then add the chickpeas, pistachio kernels and tomato. Stir-fry for 3-5 minutes, or until the chickpeas are warmed through.
3. Pour in the orange juice, return the chicken and its juices to the wok and stir-fry until half the juice has evaporated. Stir through the parsley. Season well and serve (couscous is the ideal accompaniment).
