Chicken and Cashew Nut Stir-Fry

The secret to making the chicken extra tasty is to coat it in egg white and cornflour and then shallow-fry it to give it a crispy coating. However, if you are pushed for time, just add the raw chicken after the onion in the stir-fry and fry until it turns opaque, and then add the rest of the ingredients.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the egg white in a bowl, add the cornflour and a pinch of salt and stir to combine. Add the chicken to the mixture and coat it well.

Step 2

Heat a wok over a high heat and add the groundnut oil. Fry the chicken until golden brown and crispy, then remove with a slotted spoon and drain on absorbent kitchen paper.

Step 3

Pour off all but 1 tablespoon of oil from the wok. Reheat the oil over a high heat, add the onion and stir-fry for a few seconds. Add the yellow and red pepper slices and stir-fry for 1 minute until they have softened a little. Add the chicken pieces and stir fry for 1 minute, then add the stock, soy sauce, salt and pepper.

Step 4

Finally, add the spring onions and cashew nuts and stir well. Transfer to a serving dish and serve immediately with steamed rice.