Need a quick dinner that tastes as good as a takeaway? This Cashew Chicken Stir Fry is so quick to make, no chopping and it’s coated in a delicious, instant, sticky sauce.
INGREDIENT :
Oil – Use sunflower or another flavourless oil here
Cashew nuts – Make sure these are NOT snack-style, such as salted or coated etc. Just cashews in pure form
Chicken mince – I like 5% but use whichever one you usually buy to your own taste or budget (or whatever your supermarket sells)
Garlic and ginger – I use prepared tubes for this to speed things up, but if you prefer to use fresh that’s fine too
For the sauce –This is made up of cornflour, soy sauce, oyster sauce, honey, black pepper, chilli flakes and water
To garnish – Sesame seeds (optional)
RECIPE DIRECTION :
Toast the cashews in a dry large saucepan or frying pan until golden and stir frequently. Remove from the pan and set aside.
Heat the oil over a medium heat (use the same pan) and add the mince. Cook until browned (as per the recipe below) then add the ginger and garlic.
While it is cooking, make up the sauce with a cornflour slurry (see notes below).
Turn up the heat, add the sauce and toasted cashews. Stir well for another few minutes and serve with sesame seeds.
