Chicken and cashew nut stir fry
|Boneless chicken breasts||4|
|Oil||500 Milliliter (For Frying)|
|Corn flour||1 Tablespoon|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), chopped|
|Ginger||5 Gram, grated|
|Chicken stock||5 Tablespoon|
|Brown sugar||2 Tablespoon|
|Yellow pepper||1 , sliced|
|Red pepper||1 , sliced|
|Spring onions||2 Large, sliced|
|Cashew nuts||4 Tablespoon, toasted|
|Light soy sauce||2 Tablespoon|
1. Break up the egg white with a fork in a large mixing bowl and stir in the cornflour along with a pinch of salt. Cut the chicken breasts into thin strips and mix with the cornflour mixture.
2. Heat the oil in a wok over a high heat and deep-fry the chicken until golden brown - about 3-4 minutes Remove from the pan and drain on absorbent paper.
3. In another wok or frying pan, heat one tablespoon of oil over a high heat. Toss in the onion, garlic and ginger, and stir-fry for a minute or so. Moisten with chicken stock and sprinkle over the sugar while still on the heat.
4. Add the sliced peppers and spring onions and stir fry for a minute before adding the chicken and cashew nuts. Warm through and sprinkle with soy sauce just before serving.