Chicken with Cashews

An amazing dish full of flavour, color and mouthwatering aromas

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Using a mixing bowl, add the corn starch, chicken broth, soy sauce and sugar and mix thoroughly until lovely and smooth.
2 tbsp corn starch, 1 ¼ cups chicken broth, 2 tbsp dark soy sauce, 1 tbsp brown sugar
Place a wok or frying pan over a medium high heat and add 2/3rds of the oil.
3 tbsp canola oil
Once hot, add the chicken in batches and stir fry until browned. Do not burn.
1 ½ lbs chicken breasts
When browned, remove from the pan and repeat until all of the chicken is done. Keep warm.
Add the remaining 1/3rd of the oil to the pan and when hot, add the mange tout, baby sweetcorn, mushrooms, green pepper and ginger and stir fry for about 5 minutes until cooked.
1 small green pepper, 12 large mange tout, 6 baby sweetcorn, 2/3 lbs button mushrooms, 1 tsp ginger
Keep stirring to prevent it sticking to the bottom of the wok/pan.
Add the corn starch/broth mixture to the wok and stir in well.
Add the green onions and bring the mixture to the boil. Continue to stir until the sauce has thickened. About 2 minutes.
4 large green onions
Add the chicken back to the pan and add the cashews nut. Stir in to combine and heat through until everything is hot.
¾ cup cashews
Serve on a bed of rice for an amazing meal.