Sticky Chicken & Cashew Nut Stir Fry
Donal's Notes
A fairly addictive crispy chicken stir fry dish that you can add vegetables like bok choy or sugar snap peas to up the greens if you wish. If you can’t find ketcap manis, swap with 2 tbsp of dark soy sauce and 1 heaped tsp of dark brown sugar.
For the chicken:
For the stir-fry:
To serve:
2 x Chopping board
Chopping knife
Whisk
Non-stick wok
Slotted spoon
Wooden spoon
Instructions
1
Do the prep first - this makes the cooking go so much smoother! Deseed and slice the red pepper into strips.
2
Trim the spring onions and slice into 2 inch long pieces. On a separate chopping board, cut the chicken into bite size pieces.
3
Blend the egg whites, cornflour and sesame oil together with the chilli powder. Whisk to form a batter.
4
Heat the oil in the wok until shimmering and hot. Add the cashew nuts to the hot oil and cook till golden then scoop out and drain.
5
Roughly chop the toasted cashew nuts.
6
Dip the chicken pieces in the batter, add to the hot oil and fry until golden and crisp. Remove with a slotted spoon onto kitchen paper. Discard all but 1 tbsp of the oil.
7
In the remaining oil, fry the spring onions and pepper until tender.
8
Add the chilli paste and sauces and allow to cook for a few minutes more.
9
Return the chicken to the pan and heat through then serve with the herbs folded quickly through.
10
Serve with steamed rice.
