Ingredients:
Chicken with Cashew Nuts250g Chicken (boneless)
50g Salted Cashew Nuts
1 Carrot, peeled and diced (about 100g)
1/4 Brown Onion, diced (about 50g)
50g Green Bell Pepper, diced & seeded (optional)
50g Baby Sweetcorn, sliced (optional)
2 Tbsp Oyster Sauce*
1 tsp Sugar*
1 Tbsp Light Soy Sauce*
1 Tbsp Chinese Wine*
Dash of Pepper*
1 tsp Cornflour in 150ml Water (mixed)
50g Salted Cashew Nuts
1 Carrot, peeled and diced (about 100g)
1/4 Brown Onion, diced (about 50g)
50g Green Bell Pepper, diced & seeded (optional)
50g Baby Sweetcorn, sliced (optional)
2 Tbsp Oyster Sauce*
1 tsp Sugar*
1 Tbsp Light Soy Sauce*
1 Tbsp Chinese Wine*
Dash of Pepper*
1 tsp Cornflour in 150ml Water (mixed)
Method:
Remove skin and visible fat from the chicken. Cut into bite-sized pieces.
Marinade chicken pieces with seasoning ingredients*.
Coat a non-stick frying pan or wok with a thin layer of cooking oil. Heat.
Fry onion & garlic until fragrant.
Add in chicken & vegetables. Stir-fry until chicken is cooked.
Add cashew nuts & cornflour mixture. Stir until the sauce thickens.
Remove from heat and serve with rice.
Marinade chicken pieces with seasoning ingredients*.
Coat a non-stick frying pan or wok with a thin layer of cooking oil. Heat.
Fry onion & garlic until fragrant.
Add in chicken & vegetables. Stir-fry until chicken is cooked.
Add cashew nuts & cornflour mixture. Stir until the sauce thickens.
Remove from heat and serve with rice.
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