HONEY CASHEW CHICKEN

Serves 4
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Directions

  1. 1Prep your veggies.
  2. 2Prep your veggies.
  3. 3Prep your veggies.
  4. 4Mix all the glaze ingredients together in a small jar or bowl and set aside.
  5. 5Mix all the glaze ingredients together in a small jar or bowl and set aside.
  6. 6Mix all the glaze ingredients together in a small jar or bowl and set aside.
  7. 7Toss the chicken with the soy sauce, then cornflour, pepper and a good pinch of salt.
  8. 8Toss the chicken with the soy sauce, then cornflour, pepper and a good pinch of salt.
  9. 9Toss the chicken with the soy sauce, then cornflour, pepper and a good pinch of salt.
  10. 10Heat a drizzle of neutral oil in a large wok or frying pan over high heat.
  11. 11Heat a drizzle of neutral oil in a large wok or frying pan over high heat.
  12. 12Heat a drizzle of neutral oil in a large wok or frying pan over high heat.
  13. 13Add the cashews and toast for 2–3 minutes, tossing often, until golden.
  14. 14Add the cashews and toast for 2–3 minutes, tossing often, until golden.
  15. 15Add the cashews and toast for 2–3 minutes, tossing often, until golden.
  16. 16Remove and set aside.
  17. 17Remove and set aside.
  18. 18Remove and set aside.
  19. 19Re-oil if needed, then add the chicken.
  20. 20Re-oil if needed, then add the chicken.
  21. 21Re-oil if needed, then add the chicken.
  22. 22It may clump together slightly, so use tongs to separate as it cooks.
  23. 23It may clump together slightly, so use tongs to separate as it cooks.
  24. 24It may clump together slightly, so use tongs to separate as it cooks.
  25. 25Fry for 5–6 minutes until golden and cooked through.
  26. 26Fry for 5–6 minutes until golden and cooked through.
  27. 27Fry for 5–6 minutes until golden and cooked through.
  28. 28Remove from the pan.
  29. 29Remove from the pan.
  30. 30Remove from the pan.
  31. 31Re-oil again, then add the onion and cook for 2–3 minutes until starting to soften.
  32. 32Re-oil again, then add the onion and cook for 2–3 minutes until starting to soften.
  33. 33Re-oil again, then add the onion and cook for 2–3 minutes until starting to soften.
  34. 34Add the peppers and ginger and stir-fry for 4–5 minutes.
  35. 35Add the peppers and ginger and stir-fry for 4–5 minutes.
  36. 36Add the peppers and ginger and stir-fry for 4–5 minutes.
  37. 37Then add the garlic and cook for another 30 seconds.
  38. 38Then add the garlic and cook for another 30 seconds.
  39. 39Then add the garlic and cook for another 30 seconds.
  40. 40Return the chicken and cashews to the pan, pour over the glaze and toss everything together until sticky and glossy.
  41. 41Return the chicken and cashews to the pan, pour over the glaze and toss everything together until sticky and glossy.
  42. 42Return the chicken and cashews to the pan, pour over the glaze and toss everything together until sticky and glossy.
  43. 43Serve over rice and finish with spring onions + sesame seeds if you like.
  44. 44Serve over rice and finish with spring onions + sesame seeds if you like.
  45. 45Serve over rice and finish with spring onions + sesame seeds if you like.

Ingredients

  • 650 g chicken breast, cut into very thin strips
  • 650 g chicken breast, cut into very thin strips
  • 650 g chicken breast, cut into very thin strips
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 2 heaped tbsp cornflour
  • 2 heaped tbsp cornflour
  • 2 heaped tbsp cornflour
  • 1 handful cashews
  • 1 handful cashews
  • 1 handful cashews
  • 1 onion, cut into chunks
  • 1 onion, cut into chunks
  • 1 onion, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 thumb-sized piece ginger, minced
  • 1 thumb-sized piece ginger, minced
  • 1 thumb-sized piece ginger, minced
  • 2 large garlic cloves, minced
  • 2 large garlic cloves, minced
  • 2 large garlic cloves, minced
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp light/reg soy sauce
  • 2 tbsp light/reg soy sauce
  • 2 tbsp light/reg soy sauce
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce
  • 1 tsp fish sauce
  • 1 tsp fish sauce
  • spring onions
  • spring onions
  • spring onions
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • rice of choice
  • rice of choice
  • rice of choice
  • 1 good pinch salt
  • 1 good pinch salt
  • 1 good pinch salt
  • 1 drizzle neutral oil
  • 1 drizzle neutral oil
  • 1 drizzle neutral oil

Equipment

wokfrying pansmall jarsmall bowltongs

Tips

  • Coating chicken in cornflour locks in moisture and gives a silky, juicy texture, avoiding dryness.
  • Use tongs to separate chicken as it cooks if it clumps together.
  • Double the sauce for more flavor.