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Chicken and Cashew Nut Stir-fry

Recipe by Ching He Huang from Chinese Food Made Easy

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A famous dish served in all Chinese restaurants around the world. The secret to making the chicken extra tasty is to coat it in egg white and cornflour and then shallow-fry it to give it a crispy coating. However, if you are pushed for time, just add the raw chicken after the ginger in the stir-fry and fry until it turns opaque, and then add the rest of the ingredients.

You can turn this into a saucy stir-fry by adding 100ml/3½fl oz stock and then thickening the sauce by stirring in 1 tablespoon of cornflour blended with 2 tablespoons cold water. Enjoy!

Serves 4

Ingredients

1 egg
1 tablespoon cornflour
1 pinch of sea salt
500g/1lb 2oz skinless chicken breast fillets, sliced
300ml/10fl oz 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)
Freshly cooked egg noodles (optional)
Sea salt and ground white pepper

Basic Jasmine Rice

350g/12oz jasmine rice or basmati rice, washed until the water runs clear
600ml/1 pint boiled water

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Method

Place the egg into 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 a wok over a 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 the oil from the wok, except for 1 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 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 give it a good stir. Season with salt and pepper. Transfer to a serving dish and serve immediately with steamed rice.

Rice

Place the rice in a heavy-based saucepan and add the boiled water. Bring to the boil and then cover with a tight-fitting lid and reduce to a low heat. Cook for 15–20 minutes.
2 Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately.

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Notes & Tips

For an alternative, add some cooked egg noodles with the cashew nuts and mix through for a chicken and cashew nut chow mein.

CHING'S TIPS

To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

Use msg free products where possible.

Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

Use low sodium soy sauce where possible