Ching has brought together some wonderful ingredients and simple cooking techniques, to enable you to enjoy some Chinese cooking at home. A delicious quick mid-week supper, the chicken is marinated in Tsingtao Beer and honey to give it a bitter sweet, salty flavour and then is wok fried with mangetout and salted cashew nuts to give a tasty new twist to traditional Chicken and Cashew nut dishes. Serve with egg noodles or Jasmine rice for a main dish.
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| Servings |
| 2-4 main, appetiser |
| |
Ingredients
- 300 g Free range chicken breast
- 1 bottle Tsingtao Beer
- 1 tbsp Runny honey
- 1 pinch Salt
- 1 pinch Ground white pepper
- 4 tbsp Corn flour
- 2 tbsp Groundnut oil
- 100 g Mange tout washed
- 100 g Roasted salted cashew nuts
For the sauce
- 50 ml Tsingtao Beer
- 1 tbsp Light soy sauce
- 3 tbsp Runny honey
For the Noodles
- 1 clove Garlic
- 400 g Egg noodles
- 1 tbsp Sesame oil
- 1 tbsp Light soy sauce
- 1 pinch Sea salt & white pepper
- 1 Handful fresh watercress leaves
- 1 pinch Black & white sesame seeds
Instructions
- Marinade the chicken with 50ml of Tsingtao Beer and 1 tablespoon of runny honey for at least 20 minutes
- In a small bowl, add all the sauce ingredients together
- Cook the noodles to packet instructions. Drain well. In a small bowl, grate a clove of garlic and mix with some toasted sesame oil, light soy sauce, pinch of salt and pinch of ground white pepper. Dress the noodles in the garlic seasoned soy sesame oil. Toss through a handful of fresh watercress leaves. Divide into 4 small serving bowls and sprinkle over some toasted black and white seasme seeds over each one. Set aside.
- Remove the chicken from the marinade and season with salt, ground white pepper, coat well with corn flour. Heat a wok over high heat until slightly smoking. Add the groundnut oil, swirl the oil in the wok and then quickly add the chicken strips. Cook stirring for 2 minutes until the chicken starts to turns opaque and golden at the edges. Add the sauce and cook stirring until the sauce is sticky and coats the chicken. Cook the chicken for another minute until it is fully cooked. Add the mange tout and cook for 1 minute. Follow with the cashew nuts stirring for 30 seconds and toss together well. Serve immediately with the noodles.
Notes
You can turn this into a delicious chow mein by adding the cooked noodles to the wok at the end of the stir-fry just adjust the seasoning to your taste with some light soy sauce at the end and be sure to mix it all well.
