Chicken and cashew stir-fry

Recipe Disclaimer

Tap for method

Ingredients (16)

15 ml	oil
400 g	chicken breast fillets — strips
	salt and freshly ground black pepper
2	eggs — whites only, lightly whisked
125 ml	cornflour
2	onion — sliced into rings
1	red pepper — sliced
200 g	tender stem broccoli — broken into pieces
2	garlic — cloves, crushed
5 ml	fresh ginger — grated
30 ml	soy sauce
30 ml	sherry — or teriyaki sauce
	fish sauce
80 ml	cashew nuts
4	spring onions — chopped
	basmati rice, to serve — low GI

Tap for ingredients

Method:

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.