Chilli, chicken and cashew stir-fry

Name: Chilli, chicken and cashew stir-fry
Total time: 45 min
Ingredients: 8 small boneless, skinless chicken thighs, sliced; 1 tablespoon cornflour (cornstarch); 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1–2 red bird's eye chillies, to taste, chopped; 2 garlic cloves, chopped; 1 teaspoon grated fresh ginger; 2 tablespoons vegetable or peanut oil; 1 red capsicum (pepper), trimmed, seeded and thinly sliced; 2 carrots, cut in half lengthways, then thinly sliced; 8 spring onions (scallions), trimmed well and cut into 5 cm (2 inch) lengths; 2 tablespoons Chinese rice wine or sherry; 50 g (1¾ oz/⅓ cup) roasted cashew nuts; 1 teaspoon sesame oil (optional); steamed rice, to serve

www.goodfood.com.au

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Total: 45 minutes

Servings: 4

Author : goodfood.com.au

Instructions

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Step 1

1. Combine the chicken, cornflour, soy sauce, oyster sauce, chilli, garlic and ginger in a small bowl, tossing to coat the chicken well. Cover and refrigerate for at least 30 minutes (chicken can be marinated up to 12 hours in advance).

Step 2

2. Heat the oil in a wok or frying pan over medium–high heat, then add the chicken mixture and stir-fry for 1 minute. Add the capsicum, carrot and spring onion and stir-fry for 1 minute or until the vegetables begin to soften and the chicken is browned.

Step 3

3. Add the rice wine, cashew nuts and sesame oil, if using, and toss to combine well. Remove from the heat and serve immediately with the steamed rice.

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