Chicken and Cashew Nut Stir-Fry

Posted on 4/29/2019

Ingredients

For the chicken

* 1 free-range egg
* 1 tbsp cornflour
* pinch 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, de-seeded, sliced into strips
* 1 red pepper, de-seeded, sliced into strips
* 3 tbsp chicken stock
* 2-3 tbsp light soy sauce
* 2 large spring onions, sliced
* 4 tbsp roasted cashew nuts
* sea salt and ground white pepper
* steamed jasmine rice, to serve


Method

* For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.

* Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.

* For the stir fry, pour off all the oil from the wok, except for one 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 one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.

* Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.





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