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Get your hands on Marion’s NEW cookbook, Just As Delicious. Pre-Order Now
Get your hands on Marion’s NEW cookbook, Just As Delicious. Pre-Order Now

Get your hands on Marion’s NEW cookbook, Just As Delicious. Pre-Order Now

‘Popcorn’ Chicken & Cashew Stir-fry

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
Step 1

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.

Step 2

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.

Step 3

Open the BABY CORN sachet and drain away the liquid.

Step 4

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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