Chicken and Cashew Nuts recipe
information
Many oriental dishes are stir-fried. This simply means that they are fried quickly in hot oil, the ingredients being stirred continuously to prevent them from burning.
ingredients
340 g (12 oz) chicken breast, sliced into 2.5 cm (1 inch) pieces
1 tbsp cornflour
1 tsp salt
1 tsp sesame oil
1 tbsp light soy sauce
1/2 tsp sugar
5 tbsps vegetable oil
2 spring onions, trimmed and chopped
1 small onion, diced
2.5 cm (1 inch) piece fresh root ginger, peeled and finely sliced
2 cloves garlic, finely sliced
90 g (3 oz) mange tout
60 g (2 oz) bamboo shoots, thinly sliced
120 g (4 oz) cashew nuts
2 tsps cornflour
1 tbsp hoisin sauce, or barbecue sauce
250 ml (9 fl oz) chicken stock
1 tbsp cornflour
1 tsp salt
1 tsp sesame oil
1 tbsp light soy sauce
1/2 tsp sugar
5 tbsps vegetable oil
2 spring onions, trimmed and chopped
1 small onion, diced
2.5 cm (1 inch) piece fresh root ginger, peeled and finely sliced
2 cloves garlic, finely sliced
90 g (3 oz) mange tout
60 g (2 oz) bamboo shoots, thinly sliced
120 g (4 oz) cashew nuts
2 tsps cornflour
1 tbsp hoisin sauce, or barbecue sauce
250 ml (9 fl oz) chicken stock
method
1. Roll the chicken pieces in the cornflour. Reserve any excess cornflour.
2. Mix together the salt, sesame oil, soy sauce and sugar in a large mixing bowl. Put the chicken into this marinade mixture and leave to stand in a refrigerator for 10 minutes.
3. Heat 2 tbsps vegetable oil in a large wok and stir-fry the onions, ginger and garlic for 2 - 3 minutes.
4. Add the mange tout and the bamboo shoots to the onion mixture. Stir-fry for a further 3 minutes.
5. Remove the fried vegetables, add a further 1 tbsp oil to the wok and heat through.
6. Lift the chicken pieces out of the marinade and
stir-fry these in the hot oil for 3-4 minutes, until cooked through.
7. Remove the cooked chicken pieces and clean the wok.
8. Add the remaining oil and return the chicken and fried vegetables to the wok, and stir in tne cashew nuts.
9. Mix together the remaining cornflour, the hoisin or barbecue sauce and the chicken stock. Pour this over the chicken and vegetables in the wok and cook over a moderate heat, stirring continuously, until the ingredients are heated through and the sauce has thickened.
2. Mix together the salt, sesame oil, soy sauce and sugar in a large mixing bowl. Put the chicken into this marinade mixture and leave to stand in a refrigerator for 10 minutes.
3. Heat 2 tbsps vegetable oil in a large wok and stir-fry the onions, ginger and garlic for 2 - 3 minutes.
4. Add the mange tout and the bamboo shoots to the onion mixture. Stir-fry for a further 3 minutes.
5. Remove the fried vegetables, add a further 1 tbsp oil to the wok and heat through.
6. Lift the chicken pieces out of the marinade and
stir-fry these in the hot oil for 3-4 minutes, until cooked through.
7. Remove the cooked chicken pieces and clean the wok.
8. Add the remaining oil and return the chicken and fried vegetables to the wok, and stir in tne cashew nuts.
9. Mix together the remaining cornflour, the hoisin or barbecue sauce and the chicken stock. Pour this over the chicken and vegetables in the wok and cook over a moderate heat, stirring continuously, until the ingredients are heated through and the sauce has thickened.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
