Prep Time: 30 minutes
Cooking Time: 10-30 minutes
Ingredients
2 tsp. Five Spice Powder
250g White Rice
125g Fair trade Cashew Nuts
1 tbsp. Sunflower Oil
2 Large Boneless Chicken Breasts
Flaked Sea Salt
Ground Black Pepper
1 Red Pepper (Cut in to strips)
1 Yellow Pepper (Cut in to strips)
1 Orange Pepper (Cut in to Strips)
1 bunch Spring Onions (Cut in to 3cm pieces)
2-3 Red Chillies (De seeded and cut in to strips)
3cm Root Ginger ( Peeled and Cut)
1 tsp. Cornflour
2 Garlic Cloves (Finely Chopped)
100ml Chicken Stock
3 tbsp. Hoisin Sauce
Large Handful Basil Leaves
Method
First cook the rice.
Put the five spice in the bottom of a medium pan over a low heat.
Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice along with a little salt and cook according to the pack instructions.
Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden brown all over.
Then tip them on to a plate and set them aside.
Heat the oil in the wok with the heat turned up to high.
Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden brown.
Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute.
Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly.
Toss the toasted cashew nuts into the pan and check that the chicken is cooked through.
Remove from the heat.
The rice should be cooked by now, so drain and season to taste with salt and pepper.
Spoon the rice onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over.
Serve immediately.
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