Chicken and cashew nut stir-fry recipe

Ingredients

• 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

Method

• 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.