Wok Fried Chicken with Cashews and Asian Greens
RECIPE
Ingredients
800g chicken thighs, each thigh cut into 4 pieces
marinade
1/2 teaspoon chilli, finely chopped
1/2 teaspoon fresh ginger, finely chopped
1/2 teaspoon garlic, finely chopped
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons plum sauce
1/2 cup cashew nuts, unsalted
1 tablespoon vegetable oil
1/2 cup fresh coriander leaves
Serve with steamed broccolini or Asian greens and white rice
Method
Place chicken and marinade ingredients in a bowl and allow to stand for at least 20 minutes or overnight in the fridge.
Preheat your wok to a moderately low heat (Induction level 3). Add the cashews to the dry wok and allow to toast for about 6-7 minutes making sure to move the nuts regularly to prevent heat spots. Place toasted cashews on a cool flat surface to cease the cooking process.
Return wok to the element or induction heat zone and increase the temperature to hot (Induction level 8). Add the oil and swirl carefully in the wok to ensure even coverage. Place chicken in the wok and allow to seal for 1-2 minutes without moving it. After sealing, toss the chicken regularly to allow the marinade to caramelise (if it gets too thick add a little water).
Cook chicken through for about 8 minutes and at the last minute, add the coriander and toasted cashews. Serve wok-fried chicken with in a bowl with steamed broccolini or Asian greens, and white rice on the side.
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