Chicken & Cashew Stir Fry
Serves: 4 people
Takes: 15 mins - 30 mins
You’ll find this classic on Chinese restaurant menus across the world. It’s a a great speedy recipe to make when you’re looking for a tasty pick-me-up with little fuss but max flavour.
Ingredients
4 chicken thighs, skin and bone removed, cut into large bitesize pieces
2 cloves of garlic, finely chopped
1/2 teaspoon salt
1 teaspoon Shaoxing rice wine
1 heaped teaspoon cornflour
1 tablespoon veggie oil, I like rapeseed oil
6 small shallots, quartered
1 pepper (any colour), roughly chopped
1 teaspoon light soy sauce
2 spring onions, cut into 5 cm lengths
little drizzle of sesame oil
50g cashew nuts, toasted
Method
Start by marinading the chicken. Place the chicken in a bowl and add the garlic, salt, Shaoxing rice wine and most of the cornflour. Mix well and set aside for 10 minutes.
Heat a wok on high, drizzle in the oil and swirl around. Add the shallots and stir fry for 1 minute.
Push to one side and add the chicken with its marinade. Toss well and allow to colour on all sides.
Throw in the coloured pepper and soy sauce and mix well.
Stir fry for 2 minutes or until the chicken is cooked through.
Stir in the spring onions.
Mix the remaining cornflour with 1 teaspoon of water. Pour into the wok and stir well.
Allow to cook for 1 minute until the sauce has thickened.
Turn off the heat and drizzle over the sesame oil and stir in the cashew nuts.
Serve with your favourite rice.
