recipes

Sticky Chicken & Cashew Nut Stir Fry

April 27

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.

Serves 4
45 mins

Method

1. Blend the cornflour, egg whites and sesame oil together with the chilli powder and a good pinch of sea salt. Whisk to form a batter.
2. Heat the ground nut oil in the wok until shimmering and hot. Add the chicken pieces to the batter and add to the hot oil and fry till golden and crisp, remove with a slotted spoon onto kitchen paper.
3. Add the cashew nuts to the hot oil and cook till golden then scoop out, drain and add to the chicken. Discard all but 1tbsp of the oil.
4. In the remaining oil, fry the spring onions and pepper until tender. Add the garlic and the sauces and allow to cook for a few minutes more. Return the chicken and cashews to the pan and heat through then serve with the herbs folded through alongside steamed rice.

For the chicken:

3 tbsp cornflour

2 egg whites

1 tsp sesame oil

½ tsp chilli powder

5 fl oz groundnut oil

⅔ cup cashew nuts

1 LB skinless chicken breast, cut into pieces

For the stir fry:

1 red pepper, sliced

1 bunch spring onions, trimmed and sliced into pieces

3 cloves garlic, finely sliced

4 tbsp soy sauce

2 tsp fish sauce

2 tbsp ketcap manis

2 tbsp tomato ketchup

1-2 tbsp chilli sauce

Large handful each coriander leaves and thai basil (or normal basil)

To serve:

Steamed rice

Sea salt & freshly ground pepper