Chicken and cashew stir-fry



Ingredients 16
Servings 4
Time 20

Ingredients

  • 15
    ml
    oil
  • 400
    g
    chicken breast fillets, cut in strips
  • salt and pepper
  • 2
    egg whites, lightly whisked
  • 125
    ml
    cornflour
  • 2
    onions, sliced in thin rings
  • 1
    red pepper, cut in strips
  • 200
    g
    tender-stem broccoli, broken into pieces
  • 2
    garlic cloves, crushed
  • 5
    ml
    grated fresh ginger
  • 30
    ml
    soy sauce
  • 30
    ml
    sherry or teriyaki sauce
  • few drops of fish sauce
  • 80
    ml
    cashew nuts
  • 4
    spring onions, chopped (optional)
  • low-GI basmati rice to serve
 

Method

15
 

1. Heat 15 ml (1 T ) oil in a pan or wok until hot. Season the chicken with salt and pepper. Dip the chicken into the egg white, then the cornflour and stir-fry until browned. Cover and steam-fry until just done. Don’t overcook because the chicken will lose its crispy coating.

2. Remove the chicken strips and brush the pan or wok with oil. Add the vegetables, garlic and ginger, stir to mix well and cover. Steam-fry until just done and still crisp.

3. Add the sauces and stir well. Return the chicken to the pan or wok, stir well and heat for 1-2 minutes.

4. Stir in the cashew nuts and sprinkle the spring onions on top, if using.

5. Serve with basmati rice.

 

 

 

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