Chicken and cashew nut stir fry Recipe
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinServings4
Ingredients
| 4 chicken breasts, boneless, skin removed | ||
| Oil | 500 Milliliter (For frying) | |
| Egg white | 1 | |
| Cornflour | 1 Tablespoon | |
| Salt | 1 Pinch | |
| Onion | 1 , sliced | |
| Garlic | 1 Clove (5gm), chopped | |
| 1 cm piece of ginger, grated | ||
| Chicken stock | 5 Tablespoon | |
| 2 tbsp brown sugar, level | ||
| Yellow pepper | 1 To taste, sliced | |
| Pepper red | 1 To taste, sliced | |
| Spring onions | 2 Large, sliced | |
| Cashew nuts | 4 Tablespoon, toasted | |
| Light soy sauce | 2 Tablespoon | |
Directions
1. Break up the egg white with a fork in a large mixing bowl and stir in the cornflour along with a pinch of salt. Cut the chicken breasts into thin strips and mix with the cornflour mixture.
2. Heat the oil in a wok over a high heat and deep-fry the chicken until golden brown - about 3-4 minutes Remove from the pan and drain on absorbent paper.
3. In another wok or frying pan, heat one tablespoon of oil over a high heat. Toss in the onion, garlic and ginger, and stir-fry for a minute or so. Moisten with chicken stock and sprinkle over the sugar while still on the heat.
4. Add the sliced peppers and spring onions and stir fry for a minute before adding the chicken and cashew nuts. Warm through and sprinkle with soy sauce just before serving.
2. Heat the oil in a wok over a high heat and deep-fry the chicken until golden brown - about 3-4 minutes Remove from the pan and drain on absorbent paper.
3. In another wok or frying pan, heat one tablespoon of oil over a high heat. Toss in the onion, garlic and ginger, and stir-fry for a minute or so. Moisten with chicken stock and sprinkle over the sugar while still on the heat.
4. Add the sliced peppers and spring onions and stir fry for a minute before adding the chicken and cashew nuts. Warm through and sprinkle with soy sauce just before serving.
Chef
