Chicken Cashew Stir-Fry Recipe
A delicious chicken cashew stir-fry with vegetables and a hint of red chilli powder.
Servings: 3
Ingredients
- 100 grams chicken cut into thin strips or slices
- 1 teaspoon baking powder
- light soy sauce
- 3 cloves garlic chopped
- 1 medium onion cut into large squares
- 1½ teaspoon ginger blended or grated
- handful broccoli florets
- 1 large carrots cut into thin slices
- handful shimejii mushrooms
- handful cashew nuts
- 1 teaspoon red chili pepper powder
- vegetable oil
Slurry
- ½ tablespoon cornstarch
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 100 ml water approximately
Instructions
- Add baking powder to chicken with about 5 tablespoons of water and leave for 10 minutes.
- Rinse baking powder off and add about 3 tablespoons of light soy sauce and a quarter of a teaspoon of garlic to the chicken and leave to marinate for about 10 minutes
- Fry chicken in hot wok or pan with 2 tablespoons of vegetable oil for about 3-4 minutes. Set aside.
- In the same wok add some vegetable oil and quickly fry onions, garlic and ginger for 1 minute.
- Add broccoli and carrots and stir for about 3 minutes.
- Add mushrooms stir, for a further minute and then add the slurry, as well as tabout 1 teaspoon if red chilli powder.
- Add cashew nuts and then lastly the spring onions. Stir for a further 2 minutes and turn off the heat.
- Serve with rice.
Video
Notes
- Taste for salt and only add if necessary. Soy sauce has enough salt as is, especially light soy sauce but you can add some more if it is not enough for you.
- If you need your chicken cashew stir-fry to have more sauce, you will need to make more of the slurry.