Chicken with Cashew Nuts
Stir-frying is a really healthy way of preparing food. It uses just the minimum of oil, and the mix of vegetables cooked this way remain crunchy and fresh.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Colander
- Nonstick skillet
- Spatula
- Spoon
- Plate
Ingredients
- 350g/12oz skinless chicken breast fillers
- 1.5ml/ ¼ tsp salt
- Pinch of ground white pepper
- 15ml/ tbsp dry sherry
- 300ml/ ½ pint/1¼ cups chicken stock
- 15ml/ 1tbsp vegetable oil
- 1 garlic clove, finely chopped
- 1 small carrot, cut into cubes
- ½ cucumbers, about 75g/ 3oz, cut into 1cm/ ½ in cubes
- 50g/2oz/ ½ cups drained canned bamboo shoots, cut into 1cm/ ½in cubes
- 5ml/ 1 tsp cornflour
- 15ml/ 1 tbsp light soy sauce
- 5ml/ 1 tsp caster sugar
- 25g/ 1oz/ ¼ cup dry roasted cashew nuts
- 2.5ml/ ½ tsp sesame oil noodles, to serve
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