So this is the third in the 90kg Rice Challenge recipes and this week I’ve decided to give you a recipe that will be perfectly complimented by rice rather than an actual “rice dish”. I think it goes really well with plain boiled rice.
Chicken and Cashew Nut Stir Fry
(if you have an allergy then just leave them out)
Prep Time: Less than 30mins
Cook Time: Less than 10mins
Ingredients
For the chicken
For the chicken
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1 free-range egg
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1 tbsp cornflour
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pinch sea salt
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500g/1lb 2oz skinless chicken breast fillets, sliced
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300ml/10fl oz groundnut oil
For the stir fry
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1 onion, sliced
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1 yellow pepper, de-seeded, sliced into strips
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1 red pepper, de-seeded, sliced into strips
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3 tbsp chicken stock
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2-3 tbsp light soy sauce
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2 large spring onions, sliced
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4 tbsp roasted cashew nuts
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sea salt and ground white pepper
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steamed jasmine rice, to serve
Method
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For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
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Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.
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For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.
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Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.
Hope you enjoy this recipe and look out next week for another one!
