Tuesday, August 23, 2011

Quick and Easy: Cashew Chicken Broccoli Stir-fry

Here's a simple stir-fry that will keep the kids happy!

Cashew Chicken Broccoli Stir-fry

500g chicken thigh fillets, diced into cubes
1 1/2 tbsp Shaoxing wine
1/2 tbsp cornflour
1/2 inch ginger, grated
Unsalted cashew nuts, stir-fried in hot oil
1 cup broccoli, blanched in salted water

1 tbsp brown sugar
1 tbsp chinese black vinegar
1 1/2 tbsp light soy sauce
2 tbsp water
Dash of black pepper
A few drops sesame oil


Marinade chicken with wine, salt, ginger and cornflour for 1 hour. Heat up 1 tbsp oil in a wok/pan and fry the chicken until browned and cooked. Add in the sugar and mix well, followed by vinegar, soy, pepper and 2 tbsp water. When the sauce is slightly thickened, add broccoli, cashews, followed by sesame oil and toss briefly. Dish out and serve with steamed white rice.