CHINESE CASHEW
CHICKEN
40 mins | Serves family of 4
Ingredients
500g chicken breast fillets (skinless) – cut into cubes
1 tbsp cornflour
1 tbsp dark soy sauce
½ tsp ground black pepper
Salt, to taste (optional)
100g cashew nuts (crushed or chopped for young children)
2 tbsp flavourless oil
1½ tbsp minced ginger
3 spring onions – washed, cut into 2cm lengths
1 red or yellow pepper – washed, deseeded, sliced
1–2 tsp chilli flakes (optional)
Sauce:
1 tbsp dark soy sauce
2 tsp dark brown sugar
1 tsp cornflour
Method
Place the chicken in a bowl with the cornflour, soy sauce, black pepper and salt (if using). Set aside and allow to marinate for 30 minutes.
While the chicken is marinating, toast the cashew nuts in a dry non-stick frying pan on medium-high heat until they begin to brown, then remove from the heat and set aside.
After the chicken has marinated for 30 minutes, heat the oil in a non-stick frying pan, add the chicken and stir-fry for 2 minutes. Add the ginger, spring onions, pepper and chilli flakes (if using) and stir-fry for a further 2–3 minutes.
Combine the sauce ingredients with 4 tablespoons of water and pour the sauce over the chicken and vegetables. Cook for a further 2–3 minutes until the chicken is cooked through and the sauce has thickened. Add the cashew nuts and combine well. Serve with rice.
12
MONTHS
FAMILY MEALS
36