Chicken and Cashew Nuts

Ingredients

Stir Fry

• Chicken (500g pack)
• Paprika
• 1 tbsp flour
• Half bulb of garlic
• Ginger
• 2-3 spring onions
• Chilli (2 if you prefer hotter)
• 1 bell pepper (or a number of small ones) chopped small
• 2 small red onions (chopped into 6 segments)
• Mushrooms
• Edamame beans
• Broccoli
• Cashew nuts
• Coriander
• Sesame seeds

Sauce

• 1 tbsp Hoisin
• 1 tbsp Soy sauce
• ½ tbsp fish sauce
• 1 tbsp Shaoxing wine
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp siracha sauce (to taste)

Method

• Roast cashew nuts at 200c for 10 mins … need them crunchy
• Prepare the chicken into dices, and marinade for at least a hour with soy sauce (light and dark). I put into freezer bag and leave overnight in fridge.
• Make the sauce in a cup: soy sauce, sesame oil, sugar, Shaoxing Wine, Fish Sauce, Hoisin.
• Medium heat: Fry off the marinaded chicken with a good dose of paprika and flour in a pan. Add sesame seeds too. Put to one side when it’s cooked through.
• Low heat: cook off the garlic, ginger and the white bottoms of the spring onions. Give this a few mins, then add in the chilli(s).
• High heat: Give a few minutes and add the peppers, mushrooms, edamame, broccoli and onions (roughly chopped). Add a good dose of sesame seeds. Let the onions soften, then re-add the chicken.
• Add in the sauce and let it reduce until it starts to be sticky.
• In final minute: add the chopped top of spring onions, roasted cashew nuts.
• Serve with jasmine rice and a good dose of coriander (option to add sliced chili on the top for those that like a bit more heat)