Ingredients
- 1 pound boneless, skinless
chicken breasts
- 1/2 teaspoon salt
- 1 tablespoon Chinese rice wine
or dry sherry
- 2 teaspoons freshly squeezed ginger juice
- 1 level tablespoon cornstarch
- 2 cloves garlic peeled and
minced
- 2cm piece of ginger chopped
- 2 small onions cut in four
- 250gr mushroom chopped
- carrot 2 medium
- zucchini 2 medium
- 1 red or yellow capsicum
Sauce:
- 1 tbsp sesame oil optional
- you can leave out and just sprinkle with plenty of sesame seeds at the
end if you prefer
- 1 tbsp Chinese rice vinegar, white
wine vinegar will work too
- 2 tbsp honey
- 2 tbsp
sweet chilli sauce use more or less depending on the brand and how spicy
you like it
- 3 tbsp ketchup
- 2 tbsp brown sugar
- 4 tbsp soya sauce
- 1/4 cup cashews
- 1 1/2 cups stir-fry vegetables
(mushroom, carrot , zucchini, red capsicum)
- 4 tablespoons oil for
stir-frying (as needed)
Method
- Roast the
cashews in a heavy skillet over medium heat, shaking the pan continuously
so that the nuts do not burn. Roast for 5 minutes, or until the cashews
are browned. Remove from the pan.
- Add the
salt, rice vinegar or sherry,
ginger juice and cornstarch to the chicken cubes, mix it in and adding the
cornstarch last.
- Marinate
the chicken for 20 minutes.
- Heat the
wok over medium-high to high heat. Add 2 tablespoons oil. When the
oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).
- Add the
chicken cubes. Stir-fry until they change color and are 80 percent cooked
through. Remove from the wok.
- Add 2
tablespoons oil. When the oil is
hot, add the stir-fry ginger and onion for 2 minutes, remove and add
vegetables. Stir-fry as needed, and then push up to the sides of the wok.
- Add the
sauce and the chicken. Heat everything through.
