Chicken Lime And Cashew Nut Stir Fry Recipes

CHICKEN AND CASHEW NUT STIR-FRY

Steps:

• For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.
• Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.
• For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.
• Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.

CHICKEN & CASHEW NUT STIR-FRY

Steps:

• Mix the marinade and add to the diced pieces of bite-size chicken. Aim to get all the pieces of a uniform size to ensure even cooking. Leave from 10 minutes to an hour.
• Mix all the ingredients for the sauce, season with black pepper and set aside. Do not add the water at this point.
• Put the wok over a high heat for 1 minute. Add the groundnut oil and chicken and cook for 3 to 4 minutes, stirring, until nearly cooked. Remove with a slotted spoon and set aside.
• Add the carrot, pepper and chilli to the wok and stir-fry for 3-4 minutes. Add the ginger, garlic and pak choi stems and stir-fry for 2-3 minutes. Add the onions and beansprouts and stir-fry for 2 minutes.
• Return the chicken to the pan, along with the pak choi leaves. Stir-fry for 1 minute, add the sauce and stir-fry for 1-2 minutes, until the sauce has thickened. At this point you will probably need to add a small amount of water to get the right consistency. Stir in the cashews and serve with cooked noodles.

CHICKEN LIME AND CASHEW NUT STIR-FRY

Steps:

• Cook the noodles as per the instructions on the packet, drain and set aside.
• Heat a large wok to a high heat.
• Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
• Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
• Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
• Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
• Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
• Add the vegetables and stir-fry over high heat until just tender.
• Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
• Add the soy sauces, sesame oil, the lime zest and juice.
• Heat through and correct the seasoning, adding a little more honey if desired.
• Finally, stir through the fresh coriander.
• Serve with a scattering of cashews over the top.