Stir Fried Chicken with Cashews
A Chinese dish full of colour and flavour.
Serves: 4
Ingredients
- 2 tbsp Vegetable or Rapeseed Oil
- 1 red Onion, cut into diagonal chunks
- 1 carrot, sliced diagonally
- 1 clove of Garlic, crushed
- 1 tsp Ginger, fresh
- 375g Chicken Breast cut into small strips
- Broccoli florets
- 75g Cashews, unsalted
- 125ml Chicken stock
- 2 tsp Cornflour
- 2 tsp Soy Sauce
- 1 tbsp Sherry dry
- 1/2 tsp Sesame Oil
Garnish:
- 3 Spring Onions, sliced diagonally
- Red Chilli for garnish
Method
- Prepare all the ingredients into even sized pieces. Heat 1 tbsp. oil in a large frying pan or wok and add the onion, carrot, garlic and ginger and stir fry for 5 minutes, set aside.
- Cook the chicken in batches for 5 minutes, remove and keep warm.
- Place the remaining oil into the wok and heat, add the broccoli and cashews and stir fry until they change colour.
- In a small dish combine the corn flour with the stock, sauce, sherry and oil to make the sauce.
- Return all the ingredients to the wok and add the sauce, heat to thicken and cook for approx. 3 minutes.
- Serve. Accompaniments to the dish are egg fried rice, noodles or boiled rice.