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