Stir fried chicken with cashew nuts

Stir fried chicken with cashew nuts

By Julie Published: October 10, 2012

• Makes: 4 Servings
• Prep: 15 mins
• Cook: 15 mins
• Ready In: 30 mins

This is a nice quick meal, great for in the week but nice enough as a weekend meal. Our kids love this, we just leave out the fresh chilli for them.

Ingredients

• 2 tbsp Oil
• 300 grams Chicken can be breast - healthier, nut legs and thighs are also good, and usually cheaper
• 1 small Onion chopped
• 2 cloves Garlic chopped
• 1 tsp Ginger chopped - optional
• 50 grams Baby Corn
• 50 grams Cashew Nuts
• 4 tbsp Light Soy Sauce or 2 tbsp dark, with 2 tbsp water
• 1/2 tsp Stock Powder
• 150 ml Water
• 2 tsp Palm Sugar or sugar
• 4 whole Spring Onions sliced
• 1 whole Chilli optional

Instructions

1. Remove any skin from the chicken and dice / slice as you like, into bite size pieces. I sometimes dust them with a little flour, or cornflour before cooking, this is optional but does seem to keep the meat very tender.
   
2. Heat the oil in a wok, or pan, add the chicken, onion, garlic and ginger if you are using it. After 2 mins, add your corn (or pepper, courgette, or any other veg of choice) and cashew nuts. Stit over a hig heat for a further 3-5 mins.
   
3. Reduce the heat and stir in the soy sauce, add the stock, water, sugar, spring onion and season. Cook for 5-10 mins until everything is cooked through.
   
4. Add the sliced chilli if you are using it, right at the end. Serve with noodles or rice.
   

• Cuisine: Thai
• Course: Main
• Skill Level: Moderate