Stir Fried Chicken with Cashew Nuts
For 4 people
600g boneless, skinless chicken thighs, all fat removed, into small chunks
2tsp Kikkoman less salt soy sauce
1 1/2 tbsp Chinese Shaosing wine or dry sherry
1 1/2 tbsp grated fresh ginger
1 large red chilli, deseeded and sliced (or equivalent)
1 heaped tbsp cornflour
2-3 tsp rapeseed oil
100g unsalted cashew nuts
2 small heads of broccoli, divided into small florets
1 large red pepper, sliced
1 bunch of spring onions, cut into 4cm pieces
125ml hot low salt chicken stock or water
4 tsp fish sauce
1 tbsp Kikkoman less salt soy sauce or dark soy sauce
1 tsp clear honey, preferably organic
2 tbsp oyster sauce
Steamed rice (brown rice in my case)
* In a bowl, mix together the chicken, soy sauce, shaosing wine, ginger, chilli and cornflour. Marinate for a few minutes
* Heat a wok over medium heat. Heat the oil, add the nuts and stir fry until brown. This happens very quickly so keep a watch on the wok. Remove the nuts from the wok and drain on kitchen paper
* Add the chicken and marinade and cook for 4-5 minutes, letting the meat sizzle and brown before turning it over - it will be three-quarters cooked through. Transfer to a bowl
* Add a little extra oil to the wok, if needed. When hot, stir fry the broccoli and pepper for 2 minutes. Add the spring onions and stir fry for 2-3 minutes, adding a little of the stock to steam the vegetables. Pour in the fish sauce, soy sauce, honey, oyster sauce and remaining stock. Return the chicken and nuts to the wok and stir over the heat for 1-2 minutes