February 28, 2019

For the love of Chinese take-outs! Grain Guru couldn't advocate rice without it's most-loved companion - the chicken cashew stir-fry. This dish is great for meal prep and has a huge array of textures. Feel free to add fresh chillies and chilli oil for some heat or have a look at the recipe for the Sichuan variety below. 

Ingredients

• 200g Chicken breasts or thighs
• 20g Toasted cashew nuts
• ½ Brown onion
• ½ Red and Green bell peppers
• 1 egg
• 1 tbs sugar
• 1 tbs soy sauce
• Vegetable oil
• 2 tsp Corn starch
• Coriander for garnish
• Cooked rice

Preparation instructions

1. In a large prep bowl, dice the chicken breasts into medium sized chunks (10 pieces per breast).
2. Mix in 1 teaspoon of vegetable oil, the sugar, beaten egg, salt and pepper and 1 tsp of corn starch. Work it into the meat and let it marinade for 20 minutes.
3. In a small prep bowl, mix 1 tsp corn starch, soy sauce and 2 tbs of tap water together and set aside.
4. In a sauté pan or wok, warm up 3 table spoons of vegetable oil.
5. Fry the chicken until totally cooked. They should separate into individual cubes.
6. Remove out of the pan and into a prep bowl.
7. In the same pan sauté onions and peppers for 5 minutes. Then add in the corn starch & soy sauce mixture. This will thicken and become a sauce in a few seconds.
8. Add in the cooked chicken and remove off the heat into a serving dish.
9. Serve with coriander and crushed cashew nuts on top.

For extra heat – Sichuan Spicy Chicken Cashew

Additional ingredients:

• 3 tbs of Lao Gan Ma chilli oil
• 1 fresh chilli, sliced (more can be used)
• Finely chopped spring onion
• Finely chopped garlic
• Finely chopped ginger

Preparation instructions

1. Marinade the chicken as per above; let it rest for 20 minutes.
2. In a sauté pan or wok, warm up 3 table spoons of vegetable oil.
3. Fry the chicken until par cooked. They should separate into individual cubes.
4. Remove out of the pan and into a prep bowl.
5. In the empty pan, fry the ginger, garlic, chilli and Lao Gan Ma with a bit of soy sauce fry for 1 minute.
6. Put the chicken cubes back into the pan and fry for a further 1 minute.
7. Add in the corn starch & soy sauce mixture. This will thicken and become a sauce in a few seconds.
8. Remove from heat and decant into serving dish. Garnish and serve with spring onions.

How did it go? Tag us @grainguru.uk with the hashtags #chickencashew, #shicuan and #grainguru

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Also in Recipe Repository