Name: Chicken Cashew Stir-fry
Cook time: 45 min
Total time: 45 min
Yield: Serves 4
Cuisine: Australian
Ingredients: 500g chicken breast, thinly sliced across the grain; ½ tsp McKenzie's Bi-Carb Soda; 1 tsp light soy sauce; 1 tbs peanut oil; 1 red or green capsicum, sliced; 1 small onion, sliced; 2 garlic cloves, chopped; 1 x 2 cm knob of ginger, julienned; ¾ cup roasted cashews; 1 tsp McKenzie's Corn Flour, mixed with 1 tbs water; 2 tbs oyster sauce; 1 tbs light soy sauce; 1 tbs Chinese cooking wine; 1 tsp sugar; ½ tsp chicken stock powder; 1 tsp sesame oil; Steamed jasmine rice, to serve

Step 1

In a bowl, toss the chicken with bicarb soda and a splash of soy sauce. Marinate for exactly 10 minutes — do not exceed this time or the bicarb will give the chicken a soapy flavour.

Step 2

For the sauce, stir all the sauce ingredients together and set aside.

Step 3

Heat oil in a wok over a high heat and stir-fry the chicken for 2–3 minutes until just cooked through and remove. Then stir-fry the onion, capsicum, garlic, and ginger for 1–2 minutes.

Step 4

Return the chicken to the wok. Pour the sauce into the wok, followed by the cornflour mixture. Let it bubble and thicken before adding the cashews. Toss until glossy and coated. Serve with rice.

Chicken Cashew Stir-fry