Chicken & Cashew Nuts
Easy
PREP IN
10 MIN
COOK IN
10 MIN
SERVE
4
Introduction
This takeaway classic can be whipped up in less than half an hour, and is much healthier than dialling it in.
Ingredients
- 1 tbsp vegetable oil
- 450g chicken thigh fillets, sliced
- 3 tbsp soy sauce mixed with 1 tbsp caster sugar
- 1 tsp cornflour
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 rib celery, chopped
- 5 scallions, roughly chopped
- 55g roasted cashew nuts
- Basmati rice
TO SERVE:
Method
- 1. Heat half the oil in a wok or frying pan over a high heat. Add half the chicken ad stir-fry for 3-4 minutes until golden brown. Transfer to a plate and repeat with the remaining chicken.
- 2. Combine the soy sauce, sugar and cornflour in a bowl.
- 3. Heat the remaining oil in the wok or frying pan and add the peppers and celery. Add the scallions and stir-fry for a minute or so.
- 4. Add the chicken, cornflour mixture and cashews. Stir-fry until combined and the chicken is heated through. Serve with mounds of basmati rice.
