Tuesday, 10 November 2015

indo-chinese chilli chicken stir-fry with cashews

Weekends are all about family. When we all get together at my parents it's a never ending stream of eating, conversation and catching up on our favourite shows. Last weekend I watched a Bollywood film with my mum and bonded over a new set of cake severs and forks (I know!) We ate coconut macaroons and drank lots of tea and caught up on family gossip. I’m probably one of few people I know who doesn’t like Chinese food. You might be thinking what?? How can anyone not like Chinese food? Before you write me off I will say that I do love crispy duck and pancakes and dim sum. And once I discovered Hakka Chinese I was in heaven.

This very simple and quick Indo-Chinese chilli chicken dish is so satisfying and is ready in about 20 minutes. That’s if you’re super quick in the kitchen and not a constant dawdler like me. Served with plain white rice it is so delicious. Chilli chicken is a dish I first cooked about five years ago when I wanted something spicy but different - and of course easy to cook. I used to eat out a whole lot more than I do now, purely out of laziness and after ploughing through tons of recipes I created my own easy version. So I hope you enjoy this and let me know what you think!

Ingredients (Serves 4)
2 chicken breasts cut into small pieces (about 500g)
1 tsp salt
1 small onion chopped into large chunks
2 spring onions
1 red pepper chopped
1 green pepper chopped
4 tbs cashews
1/4 tsp black pepper
1/4 tsp cumin
1 tsp chilli flakes
1 tbs crushed garlic
1 tbs crushed ginger
2 green chillies sliced
1 tsp sesame oil
3 tbs tomato ketchup
6 tbs soy sauce
4 tbs cornflour
1 medium free range egg
4 tbs oil (plus more for frying)
250ml water

Add a whisked egg to the chicken pieces with black pepper and cumin and mix with corn flour.
In a wok or frying pan add about 100ml of oil and fry the chicken pieces until golden, turning once or twice. This takes about 5-7 minutes. Drain and reserve on a plate.
In a separate pan heat 4 tbs of oil and add the garlic and ginger and once golden add onions, salt, sliced green chillies and chopped lower halves of the spring onions - reserving the tips for garnish. Sautée for a minute or so. 

To this mix stir in chopped peppers, chilli flakes, tomato ketchup, soy sauce and sesame oil and cook for a few minutes on high heat before adding 250ml of water.
Once the mixture boils to a simmer reduce heat to low and add chicken pieces and cashews and cook for about 5 minutes. 
Garnish with the chopped spring onion tips and serve with basmati rice.

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