Chicken and Cashew StirFry
4 people
00h 15
00h 30
Chicken and Cashew StirFry
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Ingredients and Method
Ingredients
- 200g chicken breast
- Pinch of salt
- 40g cashew nuts
- 60g ham
- 2 - 3 sticks celery
- 60g fresh oyster, chestnut or closed mushrooms
- 60g frozen peas (thawed)
- 60g baby sweetcorn.
- 1 carrot
- ½ red pepper
- 2 - 3 spring onions
- 3 tbsp groundnut oil
- 175ml boiling water
- 1 chicken stock cube
- 1 tsp cornflour
- 1 tsp oyster sauce
- 2 tsp sesame oil
- 1 tbsp dry sherry
Method
- Cut the chicken into fine matchstick shreds and rub with salt.
- Cut ham, celery, mushrooms, carrot and red pepper into similar sized pieces.
- Thinly slice the spring onions. Dissolve the stock cube in the water.
- Add the cornflour, oyster sauce, sesame oil, and sherry.
- Heat 1 tablespoon of oil in the pan.
- Add chicken and cashew nuts.
- Stir fry for 2½ mins.
- Remove with a perforated spoon.
- Add 2 tablespoons groundnut oil, mushrooms and baby sweetcorn.
- Stir fry for 1 min. Add ham, celery, peas, carrot and red pepper. Stir fry for 2 mins.
- Add the stock and spring onion. Sprinkle over crumbled chicken stock cube.
- Return chicken and cashew nuts to the pan. Add stock mixture and stir until sauce boils and thickens. Heat through for a few minutes.
- Serve with boiled rice or noodles.
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