Chicken Coriander and Cashew Stir Fry

Stir frying is an Eastern cooking technique, it is easy enough for any chefs and cooks and the ultimate fast food. So get out your wok and inspiration to cook a stir fry you already know or try this recipe.

Ingredients serve 4

750 g chicken thigh cut into chunks

2 egg whites

100 g cornflour

1 thinly sliced onion (130g)

1 thinly sliced red capsicum (200g)

1 sliced carrot (100g)

200 g chopped mushrooms

2 tbls soy sauce

4 tbls red wine

1 tsp sea salt

2 tsp black ground pepper

1 tbls fresh coriander leaves

1 tbls sesame seeds

60 g roasted cashews

4 spring onions finely chopped (60g)

Method

Dip the chicken into egg whites and then into cornflour. Heat a wok with some oil until hot and fry the chicken in batches for approx. 5 minutes over medium heat. Place the cooked chicken in a colander to drain.Stir fry the onion, capsicum, carrot and mushrooms over medium heat for approx. 5 minutes. Add soy sauce, red wine, salt and pepper and bring to the boil. Return the chicken to the wok and stir fry on high heat until everything is cooked through. Add coriander leaves, sesame seeds, cashews and spring onions and toss the stir fry and serve immediately.

Note: Make sure you have everything you need chopped and ready to go before you start stir frying.