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 egg

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

METHOD

1. For the chicken. Mix cornflour, egg and sea salt in a bowl, whisking well. Add your chicken strips and coat the pieces well.
2. 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.
3. Pour off all but 1 tbsp of the oil.
4. 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.
5. Add the stock and the soy sauce, simmer until the chicken is cooked through. Stir in your spring onions and cashews. Season to taste.
6. Serve hot with the Jasmine rice.