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Chicken and Cashew Nut Stir-fry

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.

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Chicken and Cashew Nut Stir-fry

For the stir-fry

Basic Jasmine Rice

Notes

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
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    » Top Wine Matches For This Recipe

    Angus Hughson

    Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken and Cashew Nut Stir-fry.

     
     

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