CHICKEN & CASHEW NUT STIR-FRY

Chicken and Cashew Nut Stir-Fry

Chicken and Cashew Nut Stir-Fry

The secret to making the chicken extra tasty is to coat it in egg white and cornflour and then shallow-fry to give it a crispy coating. However, if you are pushed for time, just add the raw chicken after the onion in the stir-fry until it turn opaque, and then add the rest of the ingredients.

 

Ingredients | Serves 4

  • 1 egg white 

  • 1 tablespoon cornflower 

  • 1 pinch of sea salt 

  • 500g skinless chicken breasts fillets, sliced 

  • 300ml groundnut oil 

    For the stir fry 

  • 1 onion, sliced 

  • 1 yellow pepper, deseeded and sliced into strips 

  • 1 red pepper, deseeded and sliced into strips 

  • 3 tablespoons chicken stock 

  • 2-3 tablespoons light soy sauce 

  • 2 large spring onions, sliced 

  • 4 tablespoons roasted cashew nuts (or toast in a pan)

  • Sea salt and ground white pepper 

  • Steamed jasmine rice

SHOP THE LOOK

Method

  1. Place the egg white in a bowl, add the cornflour and a pinch of salt and stir to combine. Add the chicken to the mixture and coat the chicken well.

  2. Heat the a wok over high heat and add the groundnut oil. Fry the chicken until golden brown and crispy, then remove with a slotted spoon and drain on absorbent kitchen paper.


  3. Pour off all but 1 tablespoon of oil from the wok. Reheat the oil over high a high heat, add the onions and stir-fry for a few seconds. Add the yellow and red pepper slices and stir-fry for 1 minute until they have softened a little. Add the chicken pieces and stir-fry for 1 minute, then add the stock, soy sauce, salt and pepper.

  4. Finally, add the spring onions and cashew nuts and stir well. Transfer to a serving dish and serve Immediately with steamed rice. 

 
Recipe from p17 from Chinese Food Made Easy

Recipe from p17 from Chinese Food Made Easy

Nihal Shah