Tuesday, 19 July 2011

Chicken Cashew with Broccoli Stir Fry

Preparation time: 15 Minutes
Cooking time: 5 minutes

  • 1 X whole large chicken breast or four chicken thighs.
  • 1 X small Carrot thinly sliced.
  • 1 large head of broccoli broken up into small pieces.
  • Half red onion thinly sliced.
  • 1 x Spring onion thinly sliced.
  • 1 X Chili chopped up.
  • 1 garlic clove.
  • Some fresh Ginger.
  • 1 Tablespoon of Soy Sauce.
  • 1 Tablespoon of Ketjap sauce (Lighter sweeter soy sauce).
  • 1 X glass of red wine (to drink only).
  • 1 teaspoon Sesame oil.
  • 1 Heaped tablespoon of Cornflour mixed in a little water.
  • Some cooking vegetable oil (Peanut, Grape or other)

Finely slice chicken breast.  (Tip) Half frozen makes it easier to slice thinly.

Heat up wok with vegetable oil to smoking point.  Add and sliced chicken breast. Keep them loose so they can cook evenly.  

This should only take 1 to 2 minutes.  Make sure heat is on full.  Empty the contents into container and keep chicken aside.

Add more oil into same Wok and add the Cashews, toss until slightly brown.

Then add all your vegetables starting with Broccoli

Then the finely sliced carrots.

The half red onion.

The sliced Spring onion.

The clove of garlic finely grated.

Add fresh grated Ginger ,

and one whole finely chopped Chili.

Add a little water to help steam vegetables in Wok.

Add one tablespoon of Soy Sauce

Add one tablespoon of Ketjap sauce. 

Add your cornflour mixture. If too dry add a little water.  Keep tossing for 20 seconds, add sesame oil mix and serve.

Garnish with fresh coriander.  Serve with Coconut or Jasmine rice.

Joel Mielle

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