Asian Cashewnuts and Chicken Stir Fry

Asian Cashewnuts and Chicken Stir Fry

Asian Cashewnuts and Chicken Stir Fry

A tasty Asian recipe with cashew nuts, the chicken stir fry with soy sauce and basmati rice, a touch of garlic and pepper

December 7, 2012

Cuisine

serves for

4

total time

0 HR 25 MIN

ingredients

Rice
250 g, basmati
Eggs
1 each
Soy
3 tbsp, sauce
cornflour
1 tbsp
Pepper
Chicken
600 g, breast, finely chopped
Oil
2 tbsp, peanut
cashews
200 g, nuts
Garlic
1 clove, chopped
Scallion
1 each, thin strips

Preparation

  • Cook the rice according to the directions on the pack.
  • Mix the egg, soy sauce and cornflour into a smooth paste. Season with pepper, add the chicken and stir well.
  • Heat 1 tsp oil in a wok or frying pan and fry the cashew nuts until just browned. Pat dry with kitchen paper.
  • Heat the remaining oil in the wok and fry the chicken in batches on a high heat until golden. Remove and set aside.
  • Add the cashew nuts and garlic to the pan and cook for 1 minute. Add the chicken and cook gently for 5 minutes.
  • Drain the rice and put into serving bowls. Divide the chicken mixture between serving bowls and garnish with spring onions.

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