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Cashew chicken with stir-fried vegetables (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



For the chicken:450g/1lb boneless chicken breasts, skinned1 egg white1 tsp salt2 tsp cornflour310ml/11oz groundnut (or peanut) oil or water2 tsp groundnut (or peanut) oil 55g/2oz cashew nuts1 tbsp shaoxing rice wine or dry sherry1 tbsp light soy sauce1 tbsp spring onions, finely chopped, for garnishFor the vegetables:225g/8oz bean sprouts110g/4oz red or green chillies225g/8oz water chestnuts, peeled if fresh, rinsed if canned2 tbsp groundnut oil1½ tbsp garlic, finely chopped2 tsp fresh ginger, finely chopped6 spring onions, shredded1 tsp salt½ tsp freshly ground white pepper2 tbsp light soy sauce1 tbsp dark soy sauce2 tsp whole yellowbean sauce2 tbsp shaoxing rice wine or dry sherry5 tbsp chicken stock or water



Method



1. Cut the chicken into 1cm/½in cubes. Mix with the egg white, salt and cornflour in a small bowl and put in the refrigerator for 20 minutes.2. Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking remove the wok from the heat. Immediately add the chicken, stirring vigorously to prevent it from sticking. After about 2 minutes when the chicken turns white, drain the chicken and all the oil in a stainless steel colander set in a bowl. Discard the oil. (If you use water instead of oil, bring it to a boil in a saucepan. Remove from the heat and immediately add the chicken, stirring vigorously to prevent it from sticking. After about 2 minutes when the chicken turns white, drain into a stainless steel colander set in a bowl. Discard the water.)3. If you have used the wok or pan, wipe it clean. Heat it until it is very hot, add 2 tbsp oil and the cashew nuts and stir-fry them for 1 minute. Add the rest of the ingredients. Return the chicken to the wok and stir-fry the mixture for another 2 minutes. 4. Make the vegetables: trim the bean sprouts at both ends. Finely shred the chillies and the water chestnuts.5. Heat a wok or large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir fry for 15 seconds. Then add the bean sprouts, shredded chillies and shredded water chestnuts and stir fry for about 1 minutes. Then add the rest of the ingredients and stir-fry for about 3 minutes until it is well mixed and heated through. Serve at once with some steamed rice and the chicken garnished with the spring onions.