Chicken and cashew stir-fry

Ingredients

• Ginger root

  Raw

  1 tbsp or 6g

• Peppers

  Hot chile, sun-dried

  ½ pepper or 0.3g

• Garlic

  Raw

  2 cloves, minced or 6g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Fish sauce

  Ready-to-serve

  ½ tsp or 3g

• Lime juice

  Raw

  1 tbsp or 15g

• Oyster sauce

  Ready-to-serve

  ½ tsp or 3g

• Sake

  Alcoholic beverage, made from rice

  250g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  2 medium or 220g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  4 cloves, minced or 12g

• Baby carrots

  Baby, raw

  120g

• Broccoli

  Stalks, raw

  100g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Water

  Plain, clean water

  ¼ cup or 59g

• Rice noodles

  Dry

  100g

• Cornstarch

  1 tsp or 3g

• Water Chestnuts

  Sliced - Giant

  700g

• Cashew nuts

  Nuts, raw

  ¼ cup or 34g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Chicken breast

  Broilers or fryers, meat only, raw

  550g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Combine marinade ingredients; ginger, chilli, garlic, soy sauce, kecap manis (sweet soy sauce), fish sauce, lime juice, oyster sauce and rice wine (Sake), and pour half over the chicken pieces, tossing to coat. Leave to marinate for 2 hours.
3. Heat a wok or large frying pan over a low heat, spray lightly with oil, add the onions and cook gently for a few minutes until soft. Add the extra ginger, extra garlic and corn and cook lightly for a couple of minutes. Remove chicken pieces from the marinade, reserving any remaining liquid, and add to the wok. Increase heat and toss for 3 minutes until browned. Add the broccoli, capsicum and water. Reduce to a simmer and cook for 7 minutes, stirring occasionally, until tender. Stir the remaining marinade through and heat.
4. Cover the vermicelli noodles with boiling water and let stand for 2 minutes, then drain. Mix the cornflour with a teaspoon of water. Move all ingredients to one side of the wok and add the cornflour mixture, stirring until it thickens to a sauce. Add the noodles, water chestnuts, cashew nuts and coriander leaves, mix everything together thoroughly and serve.

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