Stir-Fried Chicken with Broccoli, Red Bell Pepper & Cashew

Stir-Fried Chicken with Broccoli, Red Bell Pepper & Cashew

Ingredients:

2 pieces boneless and skinless chicken whole legs (cut into bite-sized pieces)

1 head broccoli (cut into floret)

1 no red bell pepper (deseeded and cut into pieces)

½ cup cashew

2 cloves garlic (peeled and chopped)

1 red onion (peeled and sliced)

1-inch young ginger (shredded)

Adequate cooking oil

Marinade:

1 tsp light soy sauce

1 tbsp Chinese cooking wine

½ tsp sesame oil

¼ tsp ground white pepper

1 tsp corn starch

Seasonings: (mixed well)

1 tsp light soy sauce

½ tsp sesame oil

1 tsp vegetarian oyster sauce

1 tsp concentrated chicken stock

¼ tsp ground white pepper

¼ tsp sugar

1 tsp corn starch

½ cup water

Preparation Instructions:

  1. In a mixing bowl, marinate the chicken pieces with the marinade ingredients and set aside.
  2. Bring some water to a boil, quick blanch the broccoli floret until tender crisp. Remove, rinse with cold water, drained and set aside.
  3. Heat up a wok with 1 cup of cooking oil on low heat, add in cashew, constantly stirring until the cashew turns golden brown. Dish out and use paper towel to absorb the excessive oil and set aside.
  4. Add in the marinated chicken pieces into the remaining oil, saute until cooked. Remove and set aside.
  5. Leave 2 tbsp of cooking oil in the wok, add in chopped garlic, sliced onion and shredded ginger, saute until fragrant.
  6. Add in the red bell pepper and chicken pieces, stir to combine.
  7. Add in the seasonings, bring to a boil.
  8. Add in the broccoli floret, toss well.
  9. Dish out to a serving bowl, garnish with cashew. Serve.

 

 

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