Chicken & Cashew Nut Stir-Fry – Thursday – Cooking For One

Chicken and Cashew Nut Stir-Fry

“Cooking For One” is where I provide a weeks menu for those who are living the bachelor life and are tired of eating convenience food or left-overs for a week. To find the menu and shopping list for this weeks “cooking for one” click here.

Serves 1
 
1 chicken breast, sliced into thin strips
1/2  tsp (2.5ml) cornflour
1 clove of garlic, crushed
3 tbsp (45ml) soy sauce
1 tbsp (15ml) water
1 tbsp (15ml) honey
1 chilli, seeded and finely chopped (optional)
Vegetable oil
½ onion, finely sliced
Handful of mange tout, sliced into thin strips
1 carrot, peeled and sliced into thin strips
Handful of mung bean sprouts
Handful of coriander, roughly chopped (optional)
Handful of cashew nuts, roughly chopped
Steamed rice or precooked egg noodles to serve

Dust chicken strips with the cornflour and place into a bowl.
Add garlic, soy sauce, water, honey and chilli and allow to marinate for a few minutes or while preparing the rest of the veg.
Heat a wok or large frying pan until hot and add a little vegetable oil.
Remove chicken from marinade (set aside for later), and fry over medium heat until cooked. Remove from pan and set aside for later.
Using the same pan, heat a little more oil and sauté onion, mange tout, carrots and mung beans for a few minutes or until vegetable are cooked, but still crisp.
Add chicken to veg and pour over marinade, allowing it to come to the boil and thicken slightly (about 1-2 minutes).
Garnish with chopped coriander and cashew nuts and serve immediately with steamed rice or cooked egg noodles.

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