Chicken and Cashew Stir fry
Serves 4
500g skinless chicken breasts sliced thinly
1 teaspoon crushed garlic
1 teaspoon grated ginger
1/4 cup raw cashews
1 small onion sliced
1/2 red capsicum sliced
1/2 green capsicum sliced
1 cup mushrooms sliced (optional)
1 medium carrot sliced into very thin strips
1 level tablespoon fish sauce
1 level tablespoon oyster sauce
1 level tablespoon soy sauce
Pinch of sugar
Salt and pepper to taste
1 1/4 cup water
1 tablespoon corn flour
1 teaspoon chicken stock powder
Place cashews on a tray under grill and quickly brown. Watch carefully as they don't take long. Leave to one side.
Spray wok or non-stick pan with virgin olive oil and sauté garlic, ginger and chicken until cooked. Remove from pan. Add onion, capsicums, mushrooms and carrots. Cook for about 3 minutes and then add chicken and garlic mix back to pan.
Mix corn flour with water and add to pan together with chicken stock powder, sauces, sugar and salt and pepper to taste. Stir well until sauce thickens. Sprinkle cashews over top of each serving and serve with plenty of broccoli, cauliflower, beans and carrots.
Perfect with brown rice.
You could use beef, trim pork or tofu instead of chicken and alter the vegetables to suit. If you don't have the fish and oyster sauce, just use soy and some Worcestershire sauce if you have them.