Serves 4
Directions
- 1Prep your veggies.
- 2Mix all the glaze ingredients together in a small jar or bowl and set aside.
- 3Toss the chicken with the soy sauce, then cornflour, pepper and a good pinch of salt.
- 4Heat a drizzle of neutral oil in a large wok or frying pan over high heat.
- 5Add the cashews and toast for 2–3 minutes, tossing often, until golden.
- 6Remove and set aside.
- 7Re-oil if needed, then add the chicken.
- 8It may clump together slightly, so use tongs to separate as it cooks.
- 9Fry for 5–6 minutes until golden and cooked through.
- 10Remove from the pan.
- 11Re-oil again, then add the onion and cook for 2–3 minutes until starting to soften.
- 12Add the peppers and ginger and stir-fry for 4–5 minutes.
- 13Then add the garlic and cook for another 30 seconds.
- 14Return the chicken and cashews to the pan, pour over the glaze and toss everything together until sticky and glossy.
- 15Serve over rice and finish with spring onions + sesame seeds if you like.
Ingredients
- 650 g chicken breast, cut into very thin strips
- 1 tbsp dark soy sauce
- 1 tsp white pepper
- 2 heaped tbsp cornflour
- 1 handful cashews
- 1 onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 thumb-sized piece ginger, minced
- 2 large garlic cloves, minced
- 2 tbsp dark soy sauce
- 2 tbsp light/reg soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- spring onions
- sesame seeds
- rice of choice
- 1 good pinch salt
- 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.
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