Thursday, 31 March 2011

Juicy Chilli Chicken & Cashew Nuts with Noodles

We are very much into Chinese food in our house at the moment, and it's all due to Ching-He Huang, we recently saw a series she made called Chinese Food in Minutes and the recipes she cooked looked delicious!!
So i found the recipes and tried them out, the first dish i made was this one, and it was delicious, so much tastier than a take away and you know exactly whats in it, it also took just as long to cook it as it takes to order and pick up a take away!!

I added my own little touches, and extra ingredients to make it to our tastes.......

Serves 2
Prep time 10 minutes
Cook time 10 minutes

3 chicken breasts thinely sliced
1 tsp corn flour
1 tbsp water
½ tsp Chinese 5 spice
2 tbsp ground nut oil
1 tsp sichuan peppercorns
1 tsp chilli bean paste (available from Chinese supermarkets)
1 red chilli finely chopped
½ head of broccoli
1 tbsp shaohsing wine (available from Chinese supermarkets)
100g roasted salted cashew nuts
1 tsp light soy sauce
Juice of ½ lime
1 packet of straight to wok noodles
1 tbsp coriander leaves chopped

In a bowl combine the corn flour, Chinese 5 spice and water, mix in the chicken.
Heat the oil in a smoking hot wok, add the sichuan peppercorns, chilli bean paste and the chilli, stir fry for 30 seconds, add the broccoli and a dash of water to create steam to help the broccoli cook and stir fry for 2 minutes.
Add the chicken and the shaohsing wine and stir fry for 3 to 4 minutes.
Add the noodles, and nuts, stir fry for 2 minute, then season with the coriander, soy sauce and lime juice.

1 comment:

  1. Definatly going to make that, but not too much chilli, because Alan only likes a little but may add a little more each time I make it lol.