Recipe of the Week
Chicken and Cashew Stir Fry
What You Need
3-4 Chicken breast
2 tblsp cornflour
1tsp ground ginger (optional) for flavour
Salt & Pepper
Bag of Vegetable stir fry (your choice)
Handful of cashew nuts
What You Need (Optional)
Left over cooked chicken (stir fry as it is. You can not coat in the cornflour. Miss out steps 2 & 3)
Any stir fry sauce
1 tblsp peanut butter
How To Do It
Slice the Chicken breast in finger size strips or cut into cubes
Put the cornflour, ginger and a good pinch of salt into a freezer or food bag.
Place the chicken in the bag and twist or tie the top. Coat the chicken in the cornflour by turning the bag over and over or shaking.
Heat a little oil in a large frying pan or wok.
Add the floured chicken and cook for about 2-3mins until the chicken starts to colour and go crispy.
Add the vegetables and continue to cook until the vegetables have softened. Make sure you keep turning the ingredients over.
Just before ready to serve add the Cashew nut and stir through. (if using peanut butter or sauce, add this now and stir through)
Serve into warmed bowls
Tips & Suggestions
Serve with rice or noodles
Add a sweet chilli sauce
Or a Sweet & Sour sauce