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Chicken and cashew nut stir fry For the chicken:

1 free-range egg 1 tbsp cornflour pinch sea salt 500g/1lb 2oz skinless chicken breast fillets, sliced 300ml/10fl oz groundnut oil For the stir fry:

1 onion, sliced 1 yellow pepper, de-seeded, sliced into strips 1 red pepper, de-seeded, sliced into strips 3 tbsp chicken stock 2-3 tbsp light soy sauce 2 large spring onions, sliced 4 tbsp roasted cashew nuts Âź tsp Chinese five-spice sea salt and ground white pepper steamed jasmine rice, to serve 1. 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. 2. 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. 3. 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. 4. Stir in the spring onions, cashew nuts and five-spice, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice.

Chicken and cashew nut stir fry  

Yummy goodness.

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