Cashew chicken with stir-fried vegetables

Ingredients

  • 450g/1lb boneless chicken breasts, skinned
  • 1 egg white
  • 1 tsp salt
  • 310ml/11oz groundnut (or peanut) oil or water
  • 2 tsp groundnut (or peanut) oil
  • 55g/2oz cashew nuts
  • 1 tbsp shaoxing rice wine or dry sherry
  • + 17 more ingredients
    • 1 tbsp light soy sauce
    • 1 tbsp spring onions, finely chopped, for garnish
    • 225g/8oz bean sprouts
    • 110g/4oz red or green chillies
    • 225g/8oz water chestnuts, peeled if fresh, rinsed if canned
    • 2 tbsp groundnut oil
    • 1½ tbsp garlic, finely chopped
    • 2 tsp fresh ginger, finely chopped
    • 6 spring onions, shredded
    • 1 tsp salt
    • ½ tsp freshly ground white pepper
    • 2 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 2 tsp whole yellowbean sauce
    • 2 tbsp shaoxing rice wine or dry sherry
    • 5 tbsp chicken stock or water
    • 2 tsp cornflour

1. Cut the chicken into 1cm/½in cubes. Mix with the egg white, salt and cornflour in a small bowl and put in the refrigerator for 20 minutes. 2. Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking remove the wok from the heat. Immediately add t...

View full recipe at SpringPad

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