Classic chicken with cashew nuts is quick, easy and healthy - Ken Hom makes it absolutely perfect.
225g/8oz bean sprouts
110g/4oz red or green chillies
225g/8oz water chestnuts, peeled if fresh, rinsed if canned
2 tbsp groundnut oil
1½ tbsp garlic, finely chopped
2 tsp fresh ginger, finely chopped
6 spring onions, shredded
1 tsp salt
½ tsp freshly ground white pepper
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp whole yellowbean sauce
2 tbsp shaoxing rice wine or dry sherry
5 tbsp chicken stock or water
Cut the chicken into 1cm/½in cubes. Mix with the egg white, salt and cornflour in a small bowl and put in the refrigerator for 20 minutes.
Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking remove the wok from the heat. Immediately add the chicken, stirring vigorously to prevent it from sticking. After about 2 minutes when the chicken turns white, drain the chicken and all the oil in a stainless steel colander set in a bowl. Discard the oil. (If you use water instead of oil, bring it to a boil in a saucepan. Remove from the heat and immediately add the chicken, stirring vigorously to prevent it from sticking. After about 2 minutes when the chicken turns white, drain into a stainless steel colander set in a bowl. Discard the water.)
If you have used the wok or pan, wipe it clean. Heat it until it is very hot, add 2 tbsp oil and the cashew nuts and stir-fry them for 1 minute. Add the rest of the ingredients. Return the chicken to the wok and stir-fry the mixture for another 2 minutes.
Make the vegetables: trim the bean sprouts at both ends. Finely shred the chillies and the water chestnuts.
Heat a wok or large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir fry for 15 seconds. Then add the bean sprouts, shredded chillies and shredded water chestnuts and stir fry for about 1 minutes. Then add the rest of the ingredients and stir-fry for about 3 minutes until it is well mixed and heated through. Serve at once with some steamed rice and the chicken garnished with the spring onions.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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