Full Recipe

Stir-Fry Chicken, Vegetables & Cashews — enough for 3-4 —


A few days ago I was wondering what to do for the recipe this week. So, after a suggestion from Mike, I looked through some old recipes I cooked years ago.

That triggered my thoughts back to old Chinese inspired things I made about 25-30 years ago. So, this week, as Emma is here, I gave her direction to make the following using chicken & vegetables I’d bought at the market last weekend. It’ll work just as well as a vegetable dish leaving out the chicken or if you’d prefer replace the chicken with other protein.

The chicken breast came from Karapiro meats, the vegetables from Garden For The People, roasted cashew nuts from Tahsin Turkish Bazaar and microgreens from Plains view Gardens (now present at the Parnell market on Sundays).

Ingredients & Method

– 1 whole chicken breast, skin-less, sliced thinly

1. Marinate the slices for about 30 minutes before cooking in a bowl in which you’ve mixed:

– 2 tbsp cornflour
– 6 tbsp water
– 1/4 tsp sugar
– 1/4 tsp bicarbonate of soda
– Pinch each of salt & black pepper

2. After 30 mins on the stove heat a little oil in a wok or large frying pan.
When very hot toss in the chicken pieces and quickly cook the chicken being careful not to overcook it.
3. When ready take the chicken out and place it on paper towels. Drain off anything left in the wok.
4. Prepare:

– 2-3 stalks of celery – slice diagonally
– 4cm piece ginger, peel and finely slice
– 3 cloves garlic, peel and crush
– 2 large bunches bok choy,
(ends trimmed, stalks cut in 2-3 pieces)
– 1 tin baby corn, drain

5. Using the wok again, heat a little oil
Add celery pieces, ginger, garlic and toss on heat for a minute
Add the bok choy, toss together.
Add the cooked chicken pieces and corn, toss again.
Add the following sauce ingredients which you’ve pre-prepared in a small bowl:

– 1-2 tbsp dark soy sauce
– 1 tbsp dry sherry or Chinese rice wine or similar
– 1 tsp sesame oil
– 1/2 tsp sugar
– Salt & pepper
– 1-2 cups chicken stock

6. Mix this all well in and toss the chicken and vegetables until they’re as you like them. This part took us about 4-5 minutes.
7. When it’s all ready, thicken the sauce using a mix of 2 tbsp cornflour and 3 tbsp water.
8. Just before you’re ready to serve it add a mix of:

– 2-3 spring onions, finely sliced
– 1-2 handfuls of chopped roasted cashew nuts.

Serve on a bed of steamed rice.