Chicken And Cashew Nut Stir-fry
This delicious chicken and cashew nut stir fry is a perfect balance of crispy chicken, crunchy cashews, and colorful peppers, all tossed in a savory soy sauce-based sauce. It's a quick and flavorful dish that's sure to be a hit at any dinner table. Serve it piping hot over steamed jasmine rice for a satisfying and well-rounded meal.
— Constant Cookbook
Ingredients
- 1 free-range egg
- 1 tbsp cornflour
- pinch sea salt
- 500g/1lb 2oz skinless chicken breast
- 300ml/10fl oz groundnut oil
- 1 onion
- 1 yellow pepper
- 1 red pepper
- 3 tbsp chicken stock
- 2-3 tbsp light soy sauce
- 2 large spring onions
- 4 tbsp roasted cashew
- sea salt and ground white pepper
- steamed jasmine rice
Instructions
- For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
- Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.
- For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.
- Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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