Chicken and Cashew nut stir-fry
I discovered this amazing BBC food show called ‘Chinese food made easy’ Hosted by a self taught, Ching-He Huang. I am definitely going to be making more of her food! https://www.facebook.com/pages/chinese-food-made-easy/
This recipe feeds 4 and takes about 30 minutes to make.
For the chicken
1 tbsp of Maizena (Cornflour)
pinch of sea salt (you can use ordinary salt)
500gm chicken breast sliced
300 ml sunflower or groundnut oil
For the stir fry
1 onion sliced
1 red pepper, cored, seeded and sliced
1 yellow pepper, cored, seeded and sliced
3 tbsp of chicken stock
2-3 tbsp light soy sauce (low sodium)
2 large spring onions sliced length wise
4 tbsp roasted chashew nuts
salt and white pepper to season
Serve with steamed Jasmine rice
- For the chicken. Mix cornflour, egg and sea salt in a bowl, whisking well. Add your chicken strips and coat the pieces well.
- Heat your wok, till it is smoking, (if you don’t have a wok, use a large heavy based pan). Smoking is when you heat the pan before adding the oil or other ingredients. Fry the chicken strip for 4-5 minutes, until golden brown and crisp on the outside. Remove from the oil and place on a paper towel to drain.
- Pour off all but 1 tbsp of the oil.
- Reheat the oil and fry your onion for a few seconds. Add the peppers and fry until they are just softened but not soft. Add the chicken and stir fry for another minute.
- Add the stock and the soy sauce, simmer until the chicken is cooked through. Stir in your spring onions and cashews. Season to taste.
- Serve hot with the Jasmine rice.