Chinese Chicken and Cashews (3 syns)
Another devine Chinese dish - better than the takeaways but healthier too! Although you probably wont be able to stop eating this one! It has a lovely peppery taste and glaze.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 1 cup of cashews
- 2-3 celery sticks - sliced
- 2 carrots - finely sliced
- 1 medium onion - coursely chopped
- Tender stem brocolli - roughly cut
- 0.5 cup Bamboo shoots optional
- 4 cups boiled rice
FOR CHICKEN MEAT MARINADE
- 1 tbsp soy sauce
- 2 tbsp cornflour
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 0.5 tsp ground white pepper
- a good pinch of salt
- 3 garlic cloves 1 frozen cube
- 1 tbsp finely chopped fresh ginger
FOR THE SAUCE
- 1 chicken stock gel dissolved in 300ml hot water
- 2 tbsp soy sauce
- 1 tbsp cornflour
- 1 tsp rice vinegar
- 1 tsp sweetener
- 0.5 tsp ground white pepper
- a good pinch of salt
Method
-
Slice the chicken and velvet but sprinking all the marinade ingredients and mixing thoroughly. Set aside for about 25 minutes.
-
Prepar the vegetables - thinly sliced carrots, slice celery and roughly chop onion and broccolli.
-
Now make the gravy - mix all the ingredients into the chicken stock. Stir until all cornflour dissolved.
-
Heat the wook - medium-high heat. Add cashews, stir until slightly brown, then remove and set aside in a dish.
-
Fry the chicken - in batches. Make sure cooked through. Then take out and put aside in a dish.
-
Fry the vegetables - carrots first for 2 mins, then add onion and celery and fry for 30 seconds more.
-
Add back in both chicken and cashews. Stir fry for 2-3 mins. Add broccoli and bamboo shotts - stir fry 2-3 mins more.
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Now add the sauce, stirring constantly until it thickens.
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Serve with boiled rice.
Recipe Notes
Please note: Frozen cubes of garlic can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.