The People - - LIFESTYLE -

WOK FRIED CHICKEN AND CASHEW NUT IN BEER AND HONEY SAUCE Serves: 2. Stud­ies have shown beer con­tains hid­den health perks, such as low­er­ing your stroke risk. IN­GRE­DI­ENTS 300g free range chicken breast, sliced into 0.5cm strips, 50ml beer, 1tbsp runny honey, pinch sea salt and white pep­per, 4tbsp corn­flour, 2tbsp ground­nut oil, 100g mangetout, 100g roasted salted cashew nuts. FOR THE SAUCE 50ml beer, 1tbsp light soy sauce, 3tbsp runny honey. FOR NOO­DLES 1 gar­lic clove, 200g egg noo­dles, 1tbsp sesame oil, 1tbsp soy sauce, pinch of sea salt and white pep­per, hand­ful of wa­ter­cress, pinch toasted black and white sesame seeds. METHOD 1. Mari­nade the chicken with beer and 1tbsp runny honey for at least 20 min­utes. 2. Add all the sauce in­gre­di­ents to­gether. 3. Cook the noo­dles. In a bowl, grate gar­lic and mix with sesame oil, soy sauce, salt and pep­per. Dress the noo­dles. Add wa­ter­cress. Di­vide into 2 serv­ing bowls and sprin­kle with sesame seeds. 4. Re­move the chicken and sea­son. Coat with corn­flour. Heat a wok, add the ground­nut oil and chicken strips. Cook, stir­ring, for 2 min­utes. 5. Add the sauce and cook un­til sticky and coated. Cook the chicken for an­other minute. Add the mangetout, cook for an­other minute, then add cashew nuts and toss. Serve with the noo­dles.

Recipe from Ts­ing­tao Beer.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.