Chicken and Cashew Nut stir fry.
This stir fry recipe from MasterChef Adam Liaw is a winner!
I have a track record for making soggy stir fry however I managed to make Adam's recipe without a hitch.
Not surprisingly I don't have a wok so I cooked it in my trusty fry pan and I also didn't put onions or garlic in the recipe as there was none in the cupboard, plus I know my kids won't eat them!
Ingredients: 400g chicken breast fillet (I got the butcher to cut mine into strips) 1 tbsp soy sauce, 2 tsp cornflour, 3 tbsp vegetable oil, half red capsicum cut into strips, half yellow capsicum cut into strips, half green capsicum cut into strips, half a cup unsalted roasted cashew nuts.
Sauce ingredients: 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp white vinegar, 1 tsp brown sugar, one quarter of a cup of chicken stock (or water)
Method: Combine the sauce ingredients in a separate bowl and set aside. In another bowl combine the chicken with soy sauce and 1 tsp of the cornflour (this was a revelation- it make the chicken SO tasty!) Heat your wok/frypan over medium to high heat adding 2 tbsp oil. Add the chicken and cook until browned (this took me a few minutes, I also cooked the chicken in a couple of batches). Once the chicken strips are cooked remove from the pan and set aside.
Put remaining 1 tbsp of oil into your wok/pan and add capsicum (you could put onion and garlic in at this stage but I left them out) and cook until it starts to soften. Now add your sauce ingredients and bring to a simmer. Next add your cooked chicken pieces back into the pan with the cashews and toss.
Finally combine the remaining 1 tsp cornflour with 2 tbsp of cold water and drizzle this mix slowly into the wok/pan and stir until it thickens slightly.
Serve on a bed of rice in a bag!
Success rate: Three out of four family members loved this! Petee couldn't believe that I made it! Allegra had a few mouthfuls of the stir fry but both she and Giselle ended up eating the plain chicken (I cooked some separately in another fry pan) and rice.