500 g (1 lb) chicken breasts
1 tablespoon soy sauce
2 teaspoons cornflour
1 egg white, slightly beaten
1 green capsicum
3 - 4 spring onions
oil for frying
1 cup raw cashew nuts
small piece root ginger, bruised
1 tablespoon sweet sherry
pinch sugar
1 tablespoon soy sauce
2 teaspoons cornflour
1 egg white, slightly beaten
1 green capsicum
3 - 4 spring onions
oil for frying
1 cup raw cashew nuts
small piece root ginger, bruised
1 tablespoon sweet sherry
pinch sugar
method
1. Remove skin and bone chicken breasts.
2. Cut flesh into 1 cm (1/2 inch) dice.
3. Place in a bowl, add 2 teaspoons of the soy sauce, cornflour and egg white. Mix well and leave aside for 10 minutes.
4. Remove seeds and white membrane from capsicum and cut into squares.
5. Slice spring onions diagonally in 3 cm (1 1/4 inch) lengths.
6. Heat oil in a wok or large frying pan.
7. Add cashew nuts and stir over heat until browned and crisp.
8. Lift out and keep aside.
9. Add garlic and bruised ginger to oil, cook a few seconds and remove ginger.
10. Add capsicums and spring onions and stir-fry for 2 to 3 minutes. Remove.
11. Add chicken pieces and stir-fry for 5 to 7 minutes until cooked, return cashew nuts, peppers and spring onions to wok.
12. Mix together sherry, remaining soy sauce and sugar and stir over heat for 1 minute until well coated.
13. Serve with boiled rice.
2. Cut flesh into 1 cm (1/2 inch) dice.
3. Place in a bowl, add 2 teaspoons of the soy sauce, cornflour and egg white. Mix well and leave aside for 10 minutes.
4. Remove seeds and white membrane from capsicum and cut into squares.
5. Slice spring onions diagonally in 3 cm (1 1/4 inch) lengths.
6. Heat oil in a wok or large frying pan.
7. Add cashew nuts and stir over heat until browned and crisp.
8. Lift out and keep aside.
9. Add garlic and bruised ginger to oil, cook a few seconds and remove ginger.
10. Add capsicums and spring onions and stir-fry for 2 to 3 minutes. Remove.
11. Add chicken pieces and stir-fry for 5 to 7 minutes until cooked, return cashew nuts, peppers and spring onions to wok.
12. Mix together sherry, remaining soy sauce and sugar and stir over heat for 1 minute until well coated.
13. Serve with boiled rice.
serving amount
serves: 4
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