Thursday, April 18, 2013

Chicken and cashew nut stir-fry recipe

  • 1 tsp No Egg whisked with 60mls water until thick
  • 1 tbsp cornflour
  • 1 pinch of salt
  • 500g chicken breast, sliced
  • ½ cup olive oil
  • 1 onion, sliced
  • 1 yellow capsicum, deseeded and sliced into strips
  • 1 red capsicum, deseeded and sliced into strips
  • 3 tbsps chicken stock from 2 tsps Massel salt reduced vegetarian powdered stock 
  • 2–3 tbsps allergy free soy sauce replacer
  • 2 large shallots, sliced
  • 4 tbsps roasted cashew nuts
  • Salt and white pepper, to taste

  • Place the No Egg mixture into a bowl, add the cornflour and a pinch of salt and stir to combine.
  • Add the chicken to the mixture and coat the chicken well.
  • Heat a wok over a high heat and add the oil.
  • Fry the chicken, in batches, until golden brown and crispy.
  • Remove with a slotted spoon and drain on absorbent kitchen paper.
  • Pour off all the oil from the wok, reserving one tablespoon.
  • Reheat the remaining oil over a high heat.
  • Add the onion and stir-fry for a few seconds.
  • Add the yellow and red capsicum slices and stir-fry for one minute until they have softened a little.
  • Add the chicken pieces and stir-fry for one minute.
  • Add the stock, soy sauce replacer, salt and pepper.
  • Add the shallots and cashew nuts and give it a good stir.
  • Season the sauce with salt and pepper.

No comments:

Post a Comment