February 12, 2010

Chicken and Cashew Stir-fry

Preparation time:30 minutes
Total cooking time:20 minutes
Serves 4-6

oil for cooking
750g(1 1/2lb) Chicken thigh fillets,cut into strips
2 egg whites,lightly beaten
1/2 cup (60g) corn-flour
2 onions,thinly sliced
1 red capsicum,thinly sliced
200g(6 1/2oz)broccoli,cut into bite-sized pieces
2 tbsp soy sauce
2 tbsp sherry
1 tbsp oyster sauce
1/2 tsp brown sugar
salt and pepper to taste
1/3 cup (50g) roasted cashews
4 spring onions,diagonally sliced

1.Heat the wok with 1 tbsp of the oil.Dip the chicken strips into the egg white and then into the corn-flour.Then stir-fry for 3-5 minutes,or until the chicken is golden brown and just cooked.Repeat with the remaining chicken and drain in on a paper towel.
2.Reheat again with 1 tbsp of the oil and stir-fry with rest of the vegetables over medium heat for 4-5 minutes,or until the vegetables have softened slightly.Increase the heat to high and add the soy sauce ,sherry and oyster sauce.Toss the vegetables well in the sauce and bring to the boil.
3.Return the chicken to the wok and toss over to make sure it is entirely cooked through.Season well with salt,sugar and freshly cracked pepper.Toss the cashews and spring onion through the chicken mixture and serve immediately.

NOTE: If u want it spicy add some chilli sauce in the end.

No comments: