Chicken and Cashew Stir Fry
Chicken and Cashew Stir Fry



  • 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

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