chicken cashew nut stir-fry

Preparation time 15 minutes Cooking time 10 minutes 1 tablespoon groundnut oil 1 teaspoon Szechuan peppercorns 4 cloves 1 teaspoon fennel seeds 1 star anise 2 dried red chillies 1 cinnamon stic 1 red onion, sliced 3 large skinless chicken breast fillets, about 175g(6 oz)each, thinly sliced 1 tablespoon peeled and finely chopped fresh root ginger 1 tablespoon Shaoxing rice wine 1 teaspoon dark soy sauce 2 tablespoons light soy sauce 1 tablespoon black rice vinegar 2 teaspoons soft light brown sugar 100 g raw unsalted cashew nuts, lightly toasted 4 tablespoons water 6 spring onions, thinly sliced Heat the oil in a large nonstick wok or frying pan over high heat until the oil starts to shimmer. Add the whole spices and cook for a few seconds until fragrant.

Stir in the onion, chicken and then all the remaining ingredients except the measurement water and spring onions. Stir-fry for 4-5 minutes tossing to mix well.

Add the measurement water to the pan and stir-fry for a further 3-4 minutes, or until the chicken is cooked through, then stir in the spring onions. Serve in warmed bowls with rice or noodles.

For cashew nut spring onion fried rice, spray a nonstick wok or large frying pan with low-calorie cooking spray and heat over a high heat. Add 2 teaspoons each of peeled and grated fresh root ginger and garlic, 1 finely chopped red chilli and 6 thinly sliced spring onions and stir-fry for 1 minute. Add 100 g lightly toasted raw unsalted cashew nuts and stir-fry for 1-2 minutes then add 500 g cooled freshly cooked jasmine or long-grain rice and stir-fry for 3-4 minutes until it is piping hot.

qingquang

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