Recipes

AILEEN'S CHICKEN, CASHEW & BOK CHOY STIR-FRY

Serves: 4

INGREDIENTS:

2 Tablespoons cornflour

1 Tablespoon soy sauce

1 Tablespoon white wine vinegar

1 egg white

1/3 cup Shaoxing wine (Chinese rice wine)

500 grams skinned & boned chicken thighs, cubed

¾ cup rice bran or peanut oil

2 teaspoons sesame oil (optional)

2/3 cup cashews

4 cloves garlic, finely chopped

500 grams baby bok choy, quartered & rinsed

4 spring onions, shredded

3 cups cooked rice (from 1 cup raw)

 

DIRECTIONS:

Combine cornflour, soy sauce, vinegar, egg white & half the wine in a bowl.

Add chicken & stir to coat.

Cover & refrigerate for 15 minutes to marinate.

Heat half the rice bran oil & half the sesame oil, if using, in a wok or large frying pan on high.

Stir-fry chicken in batches for 2 minutes, until opaque.

Remove from pan.

Heat remaining oils in same pan on medium.

Stir-fry cashews & garlic for 30 seconds, until lightly browned.
Don’t let garlic burn.

Add bok choy and stir-fry for 30 seconds, until wilted.

Return chicken to wok with remaining wine.

Stir-fry on high heat for 1 minute, until chicken is cooked and juices thicken slightly.

Top with spring onions & serve with rice.

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