Monday supper -Take a wok on the wild side. Worktop to dinner table top in ten minutes tops
Chicken and cashew nut stir fry
serves 2
FOR THE SAUCE
1 tbsp peanut oil
Soup spoon chilli flakes
3 garlic cloves crushed
1/4 cup chicken stock
1 tbsp golden caster sugar
1 tbsp soya sauce
1 tbsp thai fish sauce
375g chicken breast,sliced crossways into 1 cm strips
1 small red pepper,sliced lengthwise
1 small green pepper,sliced lengthwise
1 small orange or yellow pepper,sliced lengthwise
1 carrot,julienned
1 small red onion,halved and thinly sliced
1 small bunch of spring onions cut into 3cm lengths
generous handful chinese leaf,shredded
75g unsalted roasted cashew nuts
Put the first 7 ingredients in a large non-stick frying pan or wok over a medium heat and cook until thick.Throw in the chicken.Stir fry until the chicken is just cooked through, 5 minutes or so.Set aside and keep warm.Add all the prepped vegetables except the cabbage and spring onions and give it a good stir to mix.Add a little more water if drying out.Cook for 2 -4 minutes until the vegetables are just starting to soften.Finally put the cashews,cabbage and spring onions into the pan.return the chicken to the pan and cook for just long enough to heat everything through through.Serve with wok noodles.
Stir-Fry store cupboard at the ready
Here are my recommended pantry items to always be stir fry ready!
Fresh garlic
Fresh ginger (you can keep it in the freezer and easily grate it as needed!)
Sambal Oelek
Sriracha sauce
Soy Sauce (a variety is nice – light, dark, low-sodium and regular.
Tamari is a great gluten free alternative for soy sauce)
Sesame Oil (you can also add toasted sesame oil if you want to expand your pantry)
Preserved ginger in syrup
Fish Sauce (Nam pla)
Rice Vinegar
Coconut Milk
Cornstarch (or Arrowroot Powder, for a gluten free option), for thickening sauces
Chicken stock (I always have some on hand. I love the Better than Bouillon™ stock concentrate, so I can mix up as needed in small quantities)
Wok noodles
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