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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, 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 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
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