Another stir fry as they are so easy!
You can play around with the ingredients, throw in more veg,, add more or less chilli, and use the amount of chicken according to your dietary needs.(As with the other recipes the quantities are approximate for one serving).
- 150g chicken breast cut into bite size pieces
- small handful of raw unsalted cashew nuts
- 1/2 a medium sized onion cut into 4-6 large pieces
t- humb nail sized piece of ginger chopped or crushed
- fresh chlili to taste (I used half a medium-hot chilli - I like it quite spicy)
- fresh coriander chopped
- 1 tablespoon olive oil (or groundnut oil)
- 1/2 teaspoon cornflour plus 1 dessert spoonful soy sauce
- 2 teaspoons white wine vinegar
- 1/4 teaspoon sugar
- 2 teaspoons dry/medium sherry
- dessert spoon water.
- Mix soy sauce and cornflour for marinade and add to pieces of chicken breast in a shallow bowl. Leave 10 minutes.
- Mix ingredients for cooking sauce in small bowl and put to one side.
- Heat wok over medium-high heat and then add the oil.
- When oil is hot, add cashew nuts and lightly toss for 30 seconds or until light brown.
- Remove with slotted spoon and put to one side.
- Keep oil very hot and add marinated chicken; stir fry for about 3 minutes, turning frequently.
- Remove chicken and put to one side.
- Add onion, chilli and ginger to wok (you may need an extra teaspoon of oil) and stir fry until onion slightly soft.
- Return chicken to the wok along with the cooking sauce and bring to boil.
- Cover and turn heat right down - simmer for a few minutes to ensure chicken fully cooked and let flavours mingle.
- Finally add cashew nuts and a small handful of chopped coriander.
- Serve with rice or noodles.
If you are not using non-stick pans, use a wok if you can as chicken sticks easily, and keep your wok seasoned by wiping over with a few drops of oil after every time it is washed.
Groundnut oil (peanut oil) is great for cooking chicken.
Make sure oil is really hot when the chicken is added but turn down once the chicken has sealed on all sides.