After a busy day at work one of Elldrew’s favourite meals is this quick and easy chicken, cashew nut and spring onion stir fry. Not based on any celebrity chef’s recipe, requiring only very basic prep and using ingredients usually in our larder, it’s a good standby meal for hungry tummies (that need feeding quickly).
INGREDIENTS: – (The quantities are roughly for two people; scale them up or down depending on your taste and how many you’re feeding)
- 400g of diced chicken Breast
- 2-4 spring onions, thinly sliced
- A large handful of cashew nuts
- Dark Soy Sauce
- Teriyaki Sauce
- Sesame oil
- Grated ginger
- Any veggies you have left in the fridge
- Heat the sesame oil in a wok (Elldrew acknowledge that an expert wouldn’t stir fry in sesame oil but, hey, this is an easy meal and we like the flavour it adds).
- Stir fry the chicken until cooked through. Elldrew suggest stirring and tossing the chicken constantly to keep it moist and flavoursome.
- If you’re using ginger, garlic or chilli then throw that in now and stir for approximately 1 minute.
- Add a good glug of each of the soy and teriyaki sauces (maybe, roughly, a half to one tablespoon of each depending on your taste) and give everything a good stir whilst letting the sauce sizzle and reduce a little.
- Throw in the cashew nuts and spring onions. Stir through and serve on a bed of rice or noodles (actually, would also be perfect rolled up in some lettuce leaves, like a San Choy Bau dish).
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