Cashew chilli chicken
…for dinner tonight
450g (1lb) chicken breasts, diced
1 egg white
1 tsp salt
2 tsps cornflour
300ml (10fl oz) groundnut oil
2 tsps groundut oil
50g (2oz) cashew nuts, unsalted
1 tbsp rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp chilli sauce
1 tbsp spring onions, finely chopped, to garnish
- Place the cubed chicken in a small bowl and combine with the egg white, salt and cornflour. Place in teh fridge for about 20 minutes.
- Heat a wok until very hot and add the oil.
- When the oil is very hot, remove the wok from the heat and immediately add the chicken pieces. Stir vigorously to stop them form sticking. When the chicken pieces turn white, after about 2 minutes, quickly drain the chicken and excess oil over a colander set in a bowl. Discard the oil.
- Heat a clean wok until it is hot, then add the 2 teaspoons of oil. Add the cashew nuts and stir-fry for 2 minutes, then stir in the rice win or dry sherry, the soy and chilli sauces. Return the chicken to the pan and stir-fry until hot and coated in the sauce.
Garnish with the spring onions. Serves 4.