CASHEW CHICKEN STIR FRY

Friday - - Recipe Cards -

150ml wa­ter 1 cube chicken bouil­lon 400ml oys­ter sauce 70ml dark soy sauce 130ml Thai soy sauce 1 For the sauce, mix the sugar and wa­ter in a pan and bring to the boil, stir­ring un­til sugar has dis­solved. Add the chicken bouil­lon and stir un­til dis­solved. Add re­main­ing in­gre­di­ents and bring to the boil, then re­duce heat and sim­mer for 1-2 min­utes. 2 Al­low to cool be­fore de­cant­ing into an air­tight con­tainer and re­frig­er­ate un­til needed. (Makes about 1 litre.) 3 Place chicken in a bowl and toss with corn­flour. Heat oil in a wok and fry chicken un­til brown. Add dark and light soy sauce and stir, scrap­ing the pan to deglaze. 4 Add re­main­ing in­gre­di­ents and stir-fry for 2 min­utes. 5 Add 300ml of the pre­pared stir-fry sauce, heat through and serve with rice.

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