Chicken and Cashew Stir Fry
Back home
1 min read

Chicken and Cashew Stir Fry

Chicken and Cashew Stir Fry

Ingredients

Method

  • For the Chicken
  • 1 egg
  • 1 tbsp cornflour
  • Pinch of salt
  • 500g sliced chicken breast
  • 300ml oil
  • For the Stir Fry
  • 1 sliced onion
  • 1 yellow and 1 red capsicum/pepper, sliced into strips
  • 3 tbsp chicken stock
  • 3 tbsp light soy sauce
  • 2 spring onions, sliced
  • 4 tbsp roasted cashews
  • Salt and pepper
  • Rice, to serve
  • Crack the egg into a bowl, add the cornflour and some salt, and whisk well to combine. Add the chicken, coat well, and then fry in a hot wok for 5 minutes in the oil. When the meat is crisp and golden, remove with a slotted spoon and drain on kitchen paper.
  • Pour off the excess oil from the wok (leave about 1 tbsp), then add the onion and capsicums/peppers and stir fry for 2 minutes to soften. Toss in the chicken pieces, cook for 2 minutes more, then add the stock and soy sauce. Simmer for a minute or so, before adding the spring onions and cashews, and a bit of seasoning. Serve immediately with rice, and enjoy!
10 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box