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https://www.lifestylefood.com.au/recipes/7741/chicken-and-cashew-nut-stirfry

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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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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

Method

  • 1.

    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.

    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.

    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.

    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:

  • 1.

    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.

    2 Uncover the pan and remove from the heat. Fluff up the rice grains with a fork and serve immediately.

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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