Chicken and Cashew Nut Stir Fry

Preparation Time: 10 min
Cooking time: 10 min
Serves 4

This is one of my favourite chicken stir-fry recipes. The ginger and garlic provide the essentail flavour and aroma for this straight forward and quick meal. The cashew nuts add some crunchy variety and you can be very flexible with sauces. Replace the hoi sin with some sweet chilli and add cristpy basil for a thai flabour. Serve with steamed rice or noodles.

Note: Get good quality chicken for this as a cheap cut thats been injected with loads of water will harm the consistency of the stir fry and leave a bad taste. 


Ingredients

• 4 chicken breasts, thinly sliced into strips
• 100g unslated cashew nut split in half
• 1 clove garlic crushed
• 1 teaspoon crushed fresh ginger
• Handfull of carrots and mange tout
• Handfull of bean sprouts
• 1½ tablespoons corn flour
• 1 tablespoon sugar
• 1 tablespoon light soya sauce
• 1 tablespoon vinegar
• Splash of Dry white wine
• 1 tablespoon Hoisin sauce
• Sunflower oil
• Salt and peper to season

Method

1. Season half the corn flour with salt and pepper and dredge the sliced chicken in the mixture.
2. Drain the tinned pineapple and reserve the juice.
3. Mix the remaining corn flour with the sugar, soya sauce, vinegar, sherry and Hoisin sauce.
4. Heat half the sunflower oil in a wok or pan.
5. Add the cashew nuts and stir fry until golden.
6. Drain the nuts on paper towels and reserve.
7. Heat the remaining oil, add the garlic and ginger and stir fry for 30 seconds.
8. Add the chicken and stir fry for 2 minutes.
9. Add your bean sprouts, carrots and mange tout
10. Remove the chicken from the wok.
11. Add the sauce and cook until it thickens.
12. Add the chicken and cashew nuts and stir fry for 1 minute.