Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

MELANIE’S SZECHUEN CHICKEN STIR FRY WITH CASHEW NUTS

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Ingredients
600 gr chicken breast
100 gr toasted cashew nuts
1 carrot, sliced diagonal. Blanched in boiling water 1 minute
50 gr sliced mushrooms
3 szechuen chilies sliced (or 3 birds eye chilies)
2 tsp crushed ginger, 1 tsp crushed garlic
½ red, green, yellow pepper cut into rough chunks
1 onion cut into chunks
50 gr bamboo shoots
50 gr water chestnuts
100 gr bean sprouts
Chopped spring onion for garnish

Marinade
1 tsp salt, 1 tsp sugar, 1 Tblsp light soya sauce, 1 tsp corn starch, 2 Tbslp water, mix together in a bowl and set aside.

Sauce = 1 tsp corn starch, 3 TB water 1 TB Oyster sauce, 10 ml sesame oil
5 ml chili oil – mix together and set aside

Method
Slice chicken in this strips.
Add to marinade and coat well.
Add 2 Tblsp oil to wok and add onions and fry over high heat.
Add garlic, ginger and chilies and stir 1 minute.
Add peppers add pinch of salt and fry 2 minutes.
Add mushrooms and fry and remove.
Add carrots with pinch of salt, drizzle water round edge of wok and fry 1 minute. Remove. Add 2 Tblsp oil to wok, add water chest nuts, bamboo shoots and stir 2 minutes. Remove. Add 2 TB oil to wok and add chicken in single layer and leave to fry one side then fry other side mix through.
Add bean sprouts and cook through 1 minute.
Make a well in the center and add sauce.
When sauce bubbles mix everything through.
Return all vegetable to wok and stir through.
Pour out onto platter.
Sprinkle cashew nuts over and garnish with spring onion.

Prepared, tried and tested by: Melanie Kramar

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment