Chicken Broccoli and Cashew Nut Stir Fry
24/10/14 08:50 Filed in: Chinese - Main
This is a great Monday night meal, 15 minutes of prep and 10 minutes cooking.
By the time that the Thai Jasmine rice is ready, the chicken and cashew nut stir fry is practically ready to be served.
I like my stir fries chilli hot so added some Numex Twilight and Little Elf chilli varieties from the garden. These chillies have a bit more heat and flavour compared to your supermarket bought Birdseye chillies.
I bought the chicken breasts on the bone, which is significantly cheaper than buying prepared breasts. It only takes a moment to cut the breast bone off and to remove the skin!
Dry roasting the cashew nuts really brings out their flavour and helps to release their natural oils.
The sauce is simple, again using the Sweet soy sauce that I am ever so fond of.
I would have preferred to have used Thai Basil instead of normal basil, but with the onset of autumn, I no longer have a ready supply from the garden.
for the chicken broccoli and cashew nut stir fry [serves 2-3] :
1/2 red bell pepper, sliced thinly
1/2 green bell pepper, sliced thinly
1/2 yellow bell pepper, sliced thinly
100 g cashew nuts, dey roasted
1/2 broccoli, broken into bite size florets
3 shallots, finely diced
3 cloves of garlic, finely diced
6 spring onion, quartered
5-6 Birdseye or similarly hot chillies
knob of ginger, finely diced
100 ml of vegetable or beef stock
3 tbsp sweet sticky soy sauce
2 chicken breasts on the bone, bone removed and cut into strips
1 tbsp ground nut oil
handful of fresh basil, roughly chopped
for the garnish :
handful of coriander, chopped
for the chicken broccoli and cashew nut stir fry :
1) In a wok, or frying pan, add the cashew nuts and dry roast on a medium heat. Keep a close eye on the cashews otherwise they will burn when they release their natural oils.
2) Set the cashew nuts aside to cool.
3) In a wok, or frying pan, add the oil and place on the highest heat.
4) When the oil is shimmering and hot, add the chicken.
5) Cook the chicken until browned on both sides. Do not stir too much, to let it brown quicker.
6) Add the peppers and cook for 2 minutes, stir continuously.
7) Add the ginger and chillies and cook for a further minute, stir continuously to avoid sticking.
8) Add the shallots and garlic and cook for a further minute, still stirring constantly.
9) Add the stock and sweet soy sauce.
10) Continue to cook for a further minute or two, until the sauce has reduced and thickened.
11) Add the roughly chopped basil.
12) Check the seasoning and adjust if necessary. Serve immediately
I served this with sticky Thai Jasmine rice and finely chopped coriander
Finely slice the bell peppers
Dry roast the cashew nuts in a frying pan till golden
Dice the garlic
Peel the shallots
Keep a close eye on the cashew nuts, as they go from golden to burnt very quickly!!
Set aside to cool on kitchen towel once golden all over
Dice the shallot and garlic
Break the broccoli into bite size florets
Dice the chilies and ginger
Remove the chicken from the bone
Cut the chicken into strips
Heat the oil on a high heat until shimmering and very hot
Add the chicken
Trying to avoid stirring the chicken and allow to brown
Turn once browned
Add the peppers, broccoli, ginger and chilli, stirring continuously to avoid sticking and burning
Chop the spring onions
Add the spring onions
Now add the garlic and shallots
Add the stock and sweet soy sauce
Reduce the sauce for a minute or two until thickened
Chop a handful of basil
Add the roasted cashew nuts and chopped basil
Last shot - vibrant colours, chilli heat and lovely oriental flavours