April 15, 2018
Dinner, Lunch, Main Dish,
Poultry, Chicken, Vegetables, Celery, Onions, Asian, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat more
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"From our Saturday newspaper The Weekend West. Times are estimated. Please note feel free to add any other vegetables to the dish and if you like a bit of kick add finely sliced chilli to the sauce and or chicken. Recently made this and we added some extra vegetables and put a small Thai chilli (finely sliced) into the sauce and stir fried into the vegetables but we both agree these chillies are hotter than we have grown in the past so will only put in one and divide it between sauce and the stir fry vegetables."
Cut chicken crossways into 1cm thick strips and toss in half the peanut oil in a bowl.
To make the sauce, blend cornflour with water in a small jug and stir in remaining ingredietns.
Heat a large wok over high heat and add chicken in two batches, stir-fry for about 3 minutes or until cooked through and transfer to a large plate and cover to keep warm.
Heat remaining oil in the same wok and add onion, garlic, celery and corn and stir-fry for about 2 minutes or until onion is almost tender.
Return chicken and any juices to wok with sauce and stir-fry until sauce boils and thickens.
Sprinkle with cashews and serve with rice.
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