Chicken and Cashew Stir Fry
Ingredients
- 1½ tablespoons White Wings cornflour
- ½ cup (125ml) chicken stock
- 1 teaspoon sugar
- 2 tablespoons dry sherry
- 1 tablespoon soy sauce
- 2 chicken breast fillets (500g)
- 1 egg white, lightly beaten
- 2 tablespoons Crisco oil
- 1 red capsicum (150g), seeded, deveined and coarsely chopped
- 100g baby corn, thickly cut diagonally
- 2 carrots (200g), thinly sliced
- 6 shallots, trimmed and sliced diagonally
- 1 tablespoon finely grated fresh ginger
- 3 cloves garlic, crushed
- ½ cup (75g) roasted cashews
- steamed or boiled rice, to serve
Method
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Blend 2 teaspoons of the cornflour with stock. Stir in sugar, sherry and soy sauce. Set aside. |
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Cut chicken into 2.5cm cubes. Coat in 1 tablespoon of cornflour, then in egg white. |
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Heat 1 tablespoon oil in a wok or large non-stick frying pan. Add chicken and stir fry until cooked through. Remove chicken from wok and set aside. |
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Add remaining oil to wok. Add capsicum, corn and carrot and stir fry until just tender. Add shallots, ginger and garlic and stir fry for 30 seconds longer. |
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Stir stock mixture and add to wok. Cook, stirring until mixture boils and thickens slightly. Add chicken and cashews. Stir to heat through. Serve with rice. |
20 minutes
12 minutes
4
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