Stir Fried Chicken with Cashew Nuts

A quick almost-all-store-cupboard dinner for Tuesday evening. We defrosted some chicken breasts overnight, then sliced them thinly. We heated up some oil in a wok, then added finely chopped garlic for about 30 seconds before adding the chicken. At this point I added a little freshly ground black pepper and enjoyed the aroma of it cooking so much that I added a whole load more even though this sort of recipe doesn’t generally call for it (it turned out well though).

When the chicken was almost done, it went onto a plate and into the wok went a little more oil and then thinly sliced onions. After a minute, thinly sliced red pepper and baby corn joined the onions (the baby corn was the not-store-cupboard ingredient, which I bought on the way home – it’s not essential but works well in these sorts of dishes as the rough texture absorbs the sauce well).

Then in went a tablespoon or so each of soy sauce, oyster sauce and Chinese cooking wine, followed by a little chicken stock and some cornflour mixed in water. After cooking for a couple of minutes, we added chopped spring onions and cashew nuts and returned the cooked chicken to the pan to heat back up, then served with rice and topped with some more chopped spring onions.

Quick and very tasty and it gave us a chance to use the lovely chopsticks that a friend had brought for us from her recent trip to Malaysia.