This is one of my family’s favourite meals. We love the flavour of the fresh ginger and the crunch of the cashews. Another plus is that it’s so easy to prepare.
Ingredients
- 2 tablespoons cornflour
- 1 tablespoon brown sugar
- 1-1/4 cups chicken stock
- 2 tablespoons soy sauce
- 3 tablespoons canola oil, divided
- 700g boneless skinless chicken breasts, cut into 2cm pieces
- 200g pound sliced fresh mushrooms
- 1 can (8 ounces) sliced water chestnuts, drained
- 1-1/2 teaspoons grated fresh gingerroot
- 1 small onion, sliced
- 3/4 cup salted cashews
Directions
Mix first four ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, water chestnuts and ginger for 3-5 minutes.
Add the cornflour, sugar, chicken stock and soy sauce then and add to pan along with the onion; bring to a boil.
Cook and stir until sauce is thickened, 1-2 minutes.
Stir in chicken and cashews; heat through.
Serve with rice.