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Chicken and cashew nuts
Serves 2 Starters and mains
Ingredients
- 1tbsp groundnut oil
- 3 garlic cloves, crushed
- 1⁄2tsp finely chopped fresh ginger
- 2 chicken breast fillets, skinned
- 1 onion, roughly chopped
- 1 carrot, finely diced
- 40g tinned water chestnuts, sliced into bite-sized discs
- 30g tinned bamboo shoots
- 3 baby corn cobs, cut into bite-sized pieces
- 2tbsp oyster sauce
- 1tbsp dark soy sauce
- 80ml chicken stock
- 1⁄4tsp salt
- 1⁄4tsp white pepper
- 1tbsp cornflour mixed with 2tbsp water
- 30g salted, roasted cashew nuts
- 1tsp sesame oil
Method
Place a wok over a medium-high heat, add the groundnut oil, garlic and ginger and fry for around 30 seconds, until fragrant.
Add the chicken and stir-fry for 2 minutes. Add the onion, carrot, water chestnuts, bamboo shoots and baby corn and stir-fry for a further 2 minutes. Spoon in the oyster sauce and soy sauce, pour in the stock and add the salt and pepper. Stir well, bring to the boil and then turn down and allow to simmer for 2 minutes.
Pour in the cornflour mixture to thicken the sauce, stirring as you do, then remove from the heat, add the cashew nuts and sesame oil and mix well. Transfer to a serving dish and enjoy.
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