Chicken and cashew nut stir fry
By: Ching He-Huang From: Ching's Kitchen
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- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 4
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
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Ingredients
- 4 Chicken breast
- 500ml groundnut oil, for deep frying
- 1 egg whites
- 1 tbsp cornflour
- 1 pinch Salt
For the vegetables
- 1 tbsp groundnut oil
- 1 Onions, sliced
- 1 clove Garlic, chopped
- 1 cm piece Ginger, grated
- 5 tbsp chicken stock
- 2 tbsp brown sugar, level
- 1 yellow peppers, sliced
- 1 red peppers, sliced
- 2 large Spring onions, sliced
- 4 tbsp cashew nuts, toasted
- 2 tbsp light Soy sauce
Method
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 cornfour mixture.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.
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Latest Comment
fantastic easy to prepare and cook thank you