Marion’s Kitchen Cashew Chicken, which includes:
CASHEW CHICKEN STIR-FRY SAUCE
vegetable oil for frying, plus 1 tbsp extra
1 onion, diced
2 capsicums (peppers), diced
½ cup sliced spring onions (scallions)
400g chicken breast, diced into roughly 3cm 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
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.