Chicken and cashew stir-fry
Make your midweek chicken stir-fry so much more exciting by adding cashews, chilli and plenty of garlic to the mix
Four seasons (chop suey)
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 2
Skip to ingredients
For the silky chicken marinade
- 1 skinless chicken breastdiced
- 1 tsp sesame oil
- 1 tbsp shaoxing wine
- 1 tsp light soy sauce
- ¼ tsp sugar
- 1 tbsp cornflour
For the four seasons stir-fry
- 2 garlic clovessmacked and diced
- 3 slices of gingersmacked and diced
- ½ onionpeeled and cut into chunks
- small handful of soaked and rehydrated wood ear mushrooms
- 2 broccoli floretshalved
- small handful of bamboo shoot slices
- 2 water chestnutssliced
- 4 baby cornssliced into quarters
- ¼ carrotsliced into circles on a diagonal
- 2 button mushroomsquartered
- 1 chinese leafquartered
- ¼ each green, yellow and red pepperscut into chunks
- 5 cooked Chinese roast duck slices
- 5 cooked char siu slices
- 5 king prawnspeeled and deveined
- pinch of white pepper
- 2 tbsp oyster sauce
- 1 tsp sesame oilto serve
- 1 tsp MSG(optional)
For cornflour slurry
- 1 tbsp cornflourmixed with 1 tbsp of water until combined
Nutrition:
- kcal678
- fat33.2g
- saturates11g
- carbs35.9g
- sugars14.8g
- fibre8.6g
- protein54.8g
- salt3.5g
Method
step 1
First marinate the chicken by combining the chicken with the marinade ingredients and setting aside for at least 10 mins. This technique is called velveting – the cornflour and shaoxing wine help tenderise the protein and give juicy and silky meat.
step 2
Put a cup of water in a large pan and bring to a boil. Add the marinated chicken to poach. Cook for 2-3 mins until the chicken has changed colour and it’s no longer raw – you want to slightly under-cook the chicken. Drain off any liquid, reserving it for later.
step 3
Put 1 tbsp of vegetable oil in a large frying pan or wok. Cook the aromatics (garlic, ginger and onion) for 1-2 mins to release their flavour. Add about half the reserved poaching liquid. Add the wood ear mushrooms, broccoli, bamboo shoots and water chestnuts. Cook for 1-2 mins. Add the rest of the vegetables and cook for 1-2 mins.
step 4
Add all the meat, the king prawns and chicken. Cook for 3-5 mins or until the prawns have changed colour to pink.
step 5
Add the cornflour slurry to thicken the liquid into a sauce. Give it a mix to ensure everything is coated. Season with white pepper and more oyster sauce if needed. Drizzle over sesame oil before serving.
