
Ching He-Huang
from
Ching's Kitchen
Warm toasted nuts and sweet stir-fried chicken marry well in Ching-He Huang's snappy dish and is ideal for cooking in a hurry
Warm toasted nuts and sweet stir-fried chicken marry well in Ching-He Huang's snappy dish and is ideal for cooking in a hurry
Chicken and cashew nut stir fry
Method
2. Heat the groundnut 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 groundnut 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.
Prep:
15 min
Cook: 10 min
Cook: 10 min
Ingredients
4 chicken breasts, 125 g each, boneless, skin removed500ml groundnut oil, for deep frying
1 egg white
1 tbsp cornflour
1 pinch Salt
For the vegetables
1 tbsp groundnut oil1 onion, sliced
1 garlic clove, chopped
1 cm piece of ginger, grated
5 tbsp chicken stock
2 tbsp brown sugar, level
1 yellow pepper, sliced
1 red pepper, sliced
2 large Spring onions, sliced
4 tbsp cashew nuts, toasted
2 tbsp light Soy sauce
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