Chicken and Cashew Nuts
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.
- 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
- 3 oz mange tout
- 2 oz bamboo shoots thinly sliced
- 4 oz cashew nuts
- 2 tsps cornflour
- 1 tbsp hoisin sauce or barbecue sauce
- 9 floz chicken stock
- Roll the chicken pieces in the cornflour. Reserve any excess cornflour.
- 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.
- Heat 2 tbsps vegetable oil in a large wok and stir-fry the onions, ginger and garlic for 2 - 3 minutes.
- Add the mange tout and the bamboo shoots to the onion mixture. Stir-fry for a further 3 minutes.
- Remove the fried vegetables, add a further 1 tbsp oil to the wok and heat through.
- Lift the chicken pieces out of the marinade and
- stir-fry these in the hot oil for 3-4 minutes, until cooked through.
- Remove the cooked chicken pieces and clean the wok.
- Add the remaining oil and return the chicken and fried vegetables to the wok, and stir in tne cashew nuts.
- 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.
Calories: 488 kcal
Carbohydrates: 22 g
Protein: 27 g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 57 mg
Sodium: 1099 mg
Potassium: 703 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 321 IU
Vitamin C: 18 mg
Calcium: 43 mg
Iron: 3 mg