Cashew chicken recipe
information
Preparation time: 20 minutes.
Cooking time: 3-4 minutes.
Calories: 208 per portion
ingredients
350 g (12 oz) boneless chicken breasts, skinned
1 egg white
2 tablespoons dry sherry
2 teaspoons cornflour
2 tablespoons oil
4 spring onions, chopped
2 garlic cloves, thinly sliced
2.5 cm (1 inch) piece root ginger, finely chopped
1 tablespoon light soy sauce
50 g (2 oz) unsalted cashew nuts
1 egg white
2 tablespoons dry sherry
2 teaspoons cornflour
2 tablespoons oil
4 spring onions, chopped
2 garlic cloves, thinly sliced
2.5 cm (1 inch) piece root ginger, finely chopped
1 tablespoon light soy sauce
50 g (2 oz) unsalted cashew nuts
method
1. Cut the chicken into 1 cm (1/2 inch) cubes. Combine the egg white, half the sherry and the cornflour, add the chicken and toss well until evenly coated.
2. Heat the oil in a wok or large non-stick frying pan, add the spring onions, garlic and ginger and stir fry for 30 seconds. Add the chicken and cook for 2 minutes.
3. Pour in the remaining sherry and the soy sauce and stir well. Add the cashew nuts and cook for a further 30 seconds. Serve immediately.
There are two basic designs of wok: one with a short, round handle on either side and one with a long handle. The former is better for steaming.
2. Heat the oil in a wok or large non-stick frying pan, add the spring onions, garlic and ginger and stir fry for 30 seconds. Add the chicken and cook for 2 minutes.
3. Pour in the remaining sherry and the soy sauce and stir well. Add the cashew nuts and cook for a further 30 seconds. Serve immediately.
There are two basic designs of wok: one with a short, round handle on either side and one with a long handle. The former is better for steaming.
serving amount
serves 4
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