My dad was neither Chinese or a particularly good cook, but for Christmas one year he got a wok as a present and made something like the following recipe. I have added a lot more vegetables to his version of the dish and served it with some pea egg fried rice.
The vegetables in the dish can easily be changed for whatever is in the fridge or your preference. The key ingredients really are the cashew nuts and the sauce.
Ingredients
Chinese chicken with vegetables
1 chicken breast
2 cloves of garlic
1/2 cup of mushrooms
1/2 cup of mini sweetcorn
1/2 cup of mange tout
1/2 cup of broccoli
50g of cashew nuts
150ml of chicken stock
1/2 tablespoon of corn flour
2 tablespoons of soy sauce
Pea egg fried rice
200g rice or 1 pack of ready cooked rice little easier to fry as it tends to hold less water
1/2 cup of frozen peas
1 egg white
1 egg yolk
Method
Cook the rice and set aside to dry
In a hot wok cook the chicken until cooked and set aside.
Toast the cashews for about a minute, being careful not to burn them. Once browned add all of the vegetables and cook until tender.
Add garlic and continue to cook for a minute or so.
In a jug mix the stock, soy and corn flour, and then add to wok. Stir and cook for a further two minutes. Remove from heat and place on a serving dish.
Heat a fresh wok or frying pan until hot and add the rice and peas.
Stir the rice through and once fully heated add the egg whites, continuing to stir.
Once the whites are fully cooked, egg the yolks and continue to stir so that the yolks are evenly mixed through the rice.
When cooked through serve with the chicken, season with a little soy and enjoy!
