Quick action
Slice Chicken
Chop Ginger and garlic
Mix With Potato Flour
Melt Butter
Sear Chicken
Slice Carrots and spring onions
Fry
Pour Soy and Hoisin Sauce
Simmer
TOAST CASHEWS
Add Cashews
Toss
Garnish
Parpadelle
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Recipe
Ingredients
30 min
4 servings
Chicken Stir-Fry:
- 600 g chicken filet (breast)
- 2 cm fresh ginger
- 2-3 garlic cloves
- 2 teaspoons of potato flour
- 2 carrots
- 2-3 spring onions
- 50 g roasted cashews
- 2 tablespoons soy sauce
- 1 dl hoisin sauce
- 1 spoon sugar
- Fresh coriander leaves
- Butter for frying
- Jasmin rice
Preparation
Heat a pot of water and boil the rice.
Slice your chicken into 2x2 cm squares and put them in a bowl. Finely chop ginger and garlic and blend with the chicken. Add potato flour, season with salt and pepper and mix it well with your hands to give the chicken a nice coating.
Melt butter in a wok at a high temperature. Sear the coated chicken pieces till they are nice and golden. Slice carrots and spring onions and fry them in the wok. Add soy sauce, hoisin sauce and sugar and let it simmer for a short while. Next add cashews and, should the glazing be too thick, a splash of water.
Season with salt and pepper (or chili), and sprinkle with freshly chopped coriander leaves.
