Sizzling Chicken Cashew Stir-Fry
This is a sizzling, sweet, hot, sensation! You'll use a Chinese cooking technique known as 'velveting'. It involves cooking meat in egg & cornflour for a moist, silky finish. It sounds challenging, but it's surprisingly simple & makes this chicken stir-fry eggstra special!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut them into bite-size pieces
Peel and finely chop (or grate) your garlic
Cut your red chilli[es] in half lengthways, de-seed (scrape the seeds out with a teaspoon) and chop finely
Top, tail and slice your spring onions finely
Boil half a kettle
Add your diced chicken breast to a mixing bowl
Dissolve your chicken stock mix in 50ml [75ml] [100ml] boiled water
Crack your egg[s] into the chicken
Add your cornflour and a pinch of salt and pepper, then give everything a good mix up – this is your chicken & egg mixture
Heat a large pan (or wok) over a medium-high heat
Once hot, add your cashews and cook for 3 min or until toasted and lightly golden
Tip: Watch them like a hawk to make sure they don't burn!
Once toasted, transfer them to a plate and reserve the pan
Return the pan to a high heat with a drizzle of vegetable oil
Once hot, add the chicken & egg mixture, allow the egg to settle for 3 min, then turn the chicken and cook for 7-9 min or until cooked through (no pink meat!)
Once cooked, transfer the chicken to a plate and set aside
Return the pan to a high heat with a generous drizzle of vegetable oil and the chopped garlic, then once hot, add the chopped pepper and chilli (can't handle the heat? Go easy!) and cook for 1-2 min, stirring constantly
Add the stock, then reduce the heat to medium and cook until the stock has reduced by half
Once the stock has reduced by half, return the cooked chicken to the pan, along with the chopped spring onion and soy sauce, then cook for 1-2 min – this is your sizzling chicken stir-fry
Serve the sizzling chicken stir-fry over the basmati rice
Garnish with your toasted cashews – this is your sizzling chicken cashew stir-fry
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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