Category: Eggs


Chinese Chicken with Cashews & Egg Fried Rice.

041

 

Chicken with Cashews

1 kg Chicken breasts, cut into big cubes
2 tbs cornflour
2 yellow capsicums, cut into big pieces or big cubes
2 green capsicums, cut into big pieces or big cubes
2 red capsicums, cut into big pieces or big cubes
2 red onions, cut into wedges
1/2 tsp minced garlic
1/2 tsp minced ginger
4 tbs sesame oil
1 tbs vegetable oil
3 tbs dark soy sauce
2 tbs honey (more if you like it sweeter)
1/2 cups toasted cashew nuts
1/4 cups toasted sesame seeds
1 cup water
2 tsp cornflour (extra) mixed with 1/4 cup water

Mix the 2 tbs corn flour with the chicken, toss until coated well. Fry the garlic and ginger with the sesame and vegetable oils. Stir-fry for a minute then add the chicken. When the chicken is cooked through, add all the capsicums. Stir fry for a minute then add the soy sauce, honey and water. When the mixture comes to a boil, add in the corn flour, stirring constantly, until the sauce starts to thicken. Remove from heat. Throw in the sesame seeds and cashew nuts. Serve with egg fried rice.

For the Egg Fried Rice

2 eggs
1/2 cup spring onions, chopped finely
1/2 cup carrots, chopped finely
1/2 cup green string beans, chopped finely
1/2 tsp minced garlic
1/2 tsp minced ginger
1 1/2 cups basmati rice
2 tbs sesame oil
2 tbs vegetable oil
2 tbs dark soy sauce
Salt to taste

Cook the rice according to the package instructions. Use the 2 eggs to make a plain omlette. Transfer the omlette to a chopping board, and cut it into thin rough slices. Using the sesame and vegetable oils, fry the ginger and garlic for a minute, then add the spring onions, carrots and beans, stir-fry for another minute. Add the rice, soy sauce , omlette slices and salt, keep frying till everything is well combined and coated. Serve