Cashew Nut Chicken in a Flash
A firm favourite in most households. This recipe is a quick, one-wok wonder with loads of crisp veggies added to the mix.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 25 mins
1 Tbsp (15 ml) cooking oil
500 g chicken thigh or breast fillets, diced
2 large carrots, peeled and thinly sliced on the diagonal
2 large celery sticks, thinly sliced on the diagonal
2 cloves garlic, crushed
1 Tbsp (15 ml) grated ginger
1 red chilli, seeds removed and finely chopped
4-5 baby pak choy
1 x bunch of spring onions, thinly sliced on the diagonal
1 C (250 ml) bean sprouts
100 g cashew nuts
3 Tbsp (45 ml) Soy sauce
1 Tbsp (15 ml) sweet Soy sauce
1 Tbsp (15 ml) sesame oil
2 Tbsp (30 ml) Chinese rice wine vinegar
1 Tbsp (15 ml) cornflour
Steamed jasmine rice or egg noodles.
Lightly toast the cashews in a hot, dry wok. Remove and set aside.
Add cooking oil to the wok and fry the chicken in batches, over high heat until almost cooked. Set aside.
Add a little more oil if needed and fry the carrot, celery, garlic, ginger and chilli until glossy and fragrant.
Slice the bulbs of the pak choy and roughly chop the leaves. Separate.
Add the spring onions and the sliced pak choy bulbs and fry for a for a few minutes, then add the chicken back to the wok, together with the sprouts and pak choy leaves. Fry for 2 minutes.
Mix the sauce ingredients together until well combined and slowly add to the wok, stirring all the while. The sauce will become thick and glossy. Mix until everything is well coated in the sauce and heat through for another minute or so. Stir in the cashew nuts.
Serve immediately with jasmine rice or egg noodles and extra Soy sauce on the side.