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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

‘Popcorn’ Chicken & Cashew Stir-fry

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Red and green capsicums add vibrant colour to this family favourite meal. Bite-size pieces of fried chicken and cashews and baby corn from Marion’s Kitchen Cashew Chicken kit complete a dish that will be a regular on your midweek.

WATCH THIS RECIPE

‘POPCORN’ CHICKEN & CASHEW STIR-FRY

PREP TIME

15 minutes

COOK TIME

20 minutes

SERVES

4

Ingredients

Marion’s Kitchen Cashew Chicken, which includes:

– CASHEW CHICKEN STIR-FRY SAUCE

– BABY CORN

– CASHEWS

vegetable oil for frying, plus 1 tbsp extra

1 onion, diced

2 capsicums (peppers), diced

½ cup sliced spring onions (scallions)

 

Popcorn chicken:

400g (14 oz) chicken breast, diced into roughly 3cm (1 inch) cubes

1 egg white, lightly whisked

1 cup flour (plain flour or use corn flour for gluten free)

1 tsp sea salt

1 tsp ground black pepper

Steps

For the popcorn chicken, combine the chicken and the egg white in a large bowl. In a separate bowl or large baking tray, combine the flour, salt and pepper. Pour a 1cm-depth of oil into the base of a frying pan. Heat the pan over medium-high heat.

Add a handful of chicken into the flour mixture and toss to coat, using your hands to press the coating onto the chicken pieces. Cook chicken pieces in the oil for 3-4 minutes or until golden brown. Drain the chicken on paper towel. Repeat until all the chicken is cooked.

Open the BABY CORN sachet and drain away the liquid.

In a clean pan, heat 1 tablespoon of oil and stir-fry onion and CASHEWS until golden. Add the capsicum and drained baby corn and stir-fry for another 2 minutes. Now add the popcorn chicken and the CASHEW CHICKEN STIR-FRY SAUCE. Toss until well combined. Remove from heat and toss through the spring onions.

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