This chicken and cashew nut stir-fry recipe is another one from Ching-He Huang's Chinese Food Made Easy recipe book. You'll also find it on the BBC website. This is the first time we've made it and decided on it after looking for something different to try for Chinese New Year this year. The list of ingredients isn't extensive, but the flavours from the few ingredients is amazing. Definitely a dish that we'll enjoy making quite frequently.
As noted within Ching-He's tips below, you don't need to fry the chicken if you don't have the time...I think we'll give that a try next time. We're also going to give it a try with noodles too!
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Ching-He's Tips
Ching-He provides a couple of tips within the recipe book:
- The secret to making the chicken extra tasty is to coat it in egg white and cornflour and the shallow-fry it to give it a crispy coating. However, if you pushed for time, just add the raw chicken after the onion in the stir-fry and fry until it turns opaque, and then add the rest of the ingredients. So no need for the egg or cornflour, and only one tbsp groundnut oil needed.
- For an alternative, add some egg noodles with the cashew nuts in step 4 and mix through for a chicken and cashew nut chow mein.
Tips
- In the recipe book, Ching-He lists 1 egg white in the ingredients list, however, on the BBC food website, it’s 1 egg. I make it with the whole egg to save wasting the yolk. Give it a try either way if you like.
- To add a bit more vegetable and extra colour, I add a carrot to the recipe - feel free to leave it out or add any other extra vegetables you like.
- The link to our steamed jasmine rice and a few other Chinese dishes are within the links below.
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Ingredients
For the chicken (see Ching-He's Tips):
- 1 egg (see Tips)
- 1 tbsp cornflour
- a pinch of sea salt
- 500g skinless chicken breasts, thinly sliced
- 300ml groundnut oil
For the stir-fry:
- 1 onion, sliced
- 1 yellow pepper, de-seeded, sliced into strips
- 3 tbsp chicken stock
- 1 carrot, peeled and sliced julienne (see Tips)
- 1 red pepper, de-seeded, sliced into strips
- 2 to 3 tbsp light soy sauce
- 2 large spring onions, sliced
- 4 tbsp roasted cashew nuts (or toast in a pan)
- sea salt and ground white pepper
- steamed jasmine rice, to serve
Instructions
- 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.
- Heat a wok over a high heat until it’s smoking and add the groundnut oil. Fry the chicken for 4 to 5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on kitchen roll.
- Then, pour off all the oil from the wok, except for one tbsp. 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 carrot and stir-fry for 1 minute, or until softened. Add the chicken pieces and stir-fry for 1 minute, 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 jasmine rice.
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Chicken and Cashew Nut Stir-Fry
Ingredients
For the chicken (see Ching-He's Tips):
- 1 egg (see Notes)
- 1 tbsp cornflour
- a pinch of sea salt
- 500g skinless chicken breasts thinly sliced
- 300ml groundnut oil
For the stir-fry:
- 1 onion sliced
- 1 yellow pepper de-seeded, sliced into strips
- 3 tbsp chicken stock
- 1 carrot, peeled and sliced julienne (see Notes)
- 1 red pepper de-seeded, sliced into strips
- 2 to 3 tbsp light soy sauce
- 2 large spring onions sliced
- 4 tbsp roasted cashew nuts or toast in a pan
- sea salt and ground white pepper
- steamed jasmine rice to serve
Instructions
- 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.
- Heat a wok over a high heat until it’s smoking and add the groundnut oil. Fry the chicken for 4 to 5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on kitchen roll.
- Then, pour off all the oil from the wok, except for one tbsp. 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 carrot and stir-fry for 1 minute, or until softened. Add the chicken pieces and stir-fry for 1 minute, 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 jasmine rice.
Notes
- In the recipe book, Ching-He lists 1 egg white in the ingredients list, however, on the BBC food website, it’s 1 egg. I make it with the whole egg to save wasting the yolk. Give it a try either way if you like.
- To add a bit more vegetable and extra colour, I add a carrot to the recipe - feel free to leave it out or add any other extra vegetables you like.
- The link to our steamed jasmine rice and a few other Chinese dishes are within the links below.
Ching-He's Tips
Ching-He provides a couple of tips within the recipe book:- The secret to making the chicken extra tasty is to coat it in egg white and cornflour and the shallow-fry it to give it a crispy coating. However, if you pushed for time, just add the raw chicken after the onion in the stir-fry and fry until it turns opaque, and then add the rest of the ingredients. So no need for the egg or cornflour, and only one tbsp groundnut oil needed.
- For an alternative, add some egg noodles with the cashew nuts in step 4 and mix through for a chicken and cashew nut chow mein.
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