1Prep your veggies. Mix all the glaze ingredients together in a small jar or bowl and set aside. Toss the chicken with the soy sauce, then cornflour, pepper and a good pinch of salt.
2Prep your veggies. Mix all the glaze ingredients together in a small jar or bowl and set aside. Toss the chicken with the soy sauce, then cornflour, pepper and a good pinch of salt.
3Prep your veggies. Mix all the glaze ingredients together in a small jar or bowl and set aside. Toss 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. Add the cashews and toast for 2–3 minutes, tossing often, until golden. Remove and set aside.
5Heat a drizzle of neutral oil in a large wok or frying pan over high heat. Add the cashews and toast for 2–3 minutes, tossing often, until golden. Remove and set aside.
6Heat a drizzle of neutral oil in a large wok or frying pan over high heat. Add the cashews and toast for 2–3 minutes, tossing often, until golden. Remove and set aside.
7Re-oil if needed, then add the chicken. It may clump together slightly, so use tongs to separate as it cooks. Fry for 5–6 minutes until golden and cooked through. Remove from the pan.
8Re-oil if needed, then add the chicken. It may clump together slightly, so use tongs to separate as it cooks. Fry for 5–6 minutes until golden and cooked through. Remove from the pan.
9Re-oil if needed, then add the chicken. It may clump together slightly, so use tongs to separate as it cooks. Fry for 5–6 minutes until golden and cooked through. Remove from the pan.
10Re-oil again, then add the onion and cook for 2–3 minutes until starting to soften. Add the peppers and ginger and stir-fry for 4–5 minutes, then add the garlic and cook for another 30 seconds.
11Re-oil again, then add the onion and cook for 2–3 minutes until starting to soften. Add the peppers and ginger and stir-fry for 4–5 minutes, then add the garlic and cook for another 30 seconds.
12Re-oil again, then add the onion and cook for 2–3 minutes until starting to soften. Add the peppers and ginger and stir-fry for 4–5 minutes, then add the garlic and cook for another 30 seconds.
13Return the chicken and cashews to the pan, pour over the glaze and toss everything together until sticky and glossy.
14Return the chicken and cashews to the pan, pour over the glaze and toss everything together until sticky and glossy.
15Return the chicken and cashews to the pan, pour over the glaze and toss everything together until sticky and glossy.
16Serve over rice and finish with spring onions + sesame seeds if you like.
17Serve over rice and finish with spring onions + sesame seeds if you like.
18Serve 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 pinch salt
1 pinch salt
1 pinch salt
1 drizzle neutral oil
1 drizzle neutral oil
1 drizzle neutral oil
Equipment
wokfrying pantongssmall jarbowl
Tips
Coating chicken in cornflour locks in moisture and gives a silky, juicy texture, preventing dryness.
Remove chicken from the wok after cooking to prevent overcooking.