February 28, 2019

For the love of Chinese take-outs! Grain Guru couldn't advocate rice without it's most-loved companion - the chicken cashew stir-fry. This dish is great for meal prep and has a huge array of textures. Feel free to add fresh chillies and chilli oil for some heat or have a look at the recipe for the Sichuan variety below. 

Ingredients

  • 200g Chicken breasts or thighs
  • 20g Toasted cashew nuts
  • ½ Brown onion
  • ½ Red and Green bell peppers
  • 1 egg
  • 1 tbs sugar
  • 1 tbs soy sauce
  • Vegetable oil
  • 2 tsp Corn starch
  • Coriander for garnish
  • Cooked rice

Preparation instructions

  1. In a large prep bowl, dice the chicken breasts into medium sized chunks (10 pieces per breast).
  2. Mix in 1 teaspoon of vegetable oil, the sugar, beaten egg, salt and pepper and 1 tsp of corn starch. Work it into the meat and let it marinade for 20 minutes.
  3. In a small prep bowl, mix 1 tsp corn starch, soy sauce and 2 tbs of tap water together and set aside.
  4. In a sauté pan or wok, warm up 3 table spoons of vegetable oil.
  5. Fry the chicken until totally cooked. They should separate into individual cubes.
  6. Remove out of the pan and into a prep bowl.
  7. In the same pan sauté onions and peppers for 5 minutes. Then add in the corn starch & soy sauce mixture. This will thicken and become a sauce in a few seconds.
  8. Add in the cooked chicken and remove off the heat into a serving dish.
  9. Serve with coriander and crushed cashew nuts on top.

For extra heat – Sichuan Spicy Chicken Cashew

Additional ingredients:

  • 3 tbs of Lao Gan Ma chilli oil
  • 1 fresh chilli, sliced (more can be used)
  • Finely chopped spring onion
  • Finely chopped garlic
  • Finely chopped ginger

Preparation instructions

  1. Marinade the chicken as per above; let it rest for 20 minutes.
  2. In a sauté pan or wok, warm up 3 table spoons of vegetable oil.
  3. Fry the chicken until par cooked. They should separate into individual cubes.
  4. Remove out of the pan and into a prep bowl.
  5. In the empty pan, fry the ginger, garlic, chilli and Lao Gan Ma with a bit of soy sauce fry for 1 minute.
  6. Put the chicken cubes back into the pan and fry for a further 1 minute.
  7. Add in the corn starch & soy sauce mixture. This will thicken and become a sauce in a few seconds.
  8. Remove from heat and decant into serving dish. Garnish and serve with spring onions.

How did it go? Tag us @grainguru.uk with the hashtags #chickencashew, #shicuan and #grainguru





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