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150g of rice (your preference. I had basmati on hand here).
1 red chilli (again, your preference which in terms of heat).
1 red pepper.
2 garlic cloves.
1tbsp of cornflour.
16ml soy sauce.
1 chicken stock cube.
2 spring onions.
30g raw cashew nuts.
250g diced chicken.
Add you rice into a medium sized pan of water, and bring to the boil on a high heat (you’ll ideally need a pan with a lid here). Once bubbling, turn the heat down to a simmer, and let the rice reduce down with a lid to cover.
Prep the veggies! Chop and deseed your pepper, chilli, and finely slice the garlic and spring onions (top and tail the onions first so you don’t throw in any tough bits).
Boil some more water (in a kettle is good here). You’ll need 70ml of it to dissolve your chicken stock cube. Do that now!
Crack your egg into a medium sized mixing bowl, add your cornflour, a twist of salt and pepper, and also your chicken. Mix everything together well.
5. Heat up a large frying pan or wok on the hob, over a medium heat. Once hot, throw in your cashew nuts and swish them around to cook for about 3 minutes, or until they change a nice golden brown. Once toasted nicely, pop them to one side.
6. Return the cashew pan to the heat with a small glug of oil, ready to cook up your chicken. Once hot, do just that! Add your chicken and egg mix to the pan/wok. Don’t mix immediately. Allow the egg to sit for a little (just under a minute was fine) before turning the mixture and ensuring the chicken is cooked through. Once completely cooked (no pinkness!), transfer the chicken to a plate and set aside.
7. Back to the heat with the pan/wok, and add another small glug of oil along with the chopped garlic. Be careful not to burn the garlic at this point – it’s VERY easy to go so, trust me.
8. Once hot again, add the diced pepper and chilli, and cook through for about 2-3 minutes before adding the chicken stock you dissolved down earlier. Reduce the heat to a medium now, and cook until the liquid has reduced by about half.
9. Take the cooked chicken from slightly earlier and add that along to your veggie pan now, ready to finish off the dish. Add the soy sauce and spring onion, and mix before serving.
Serve up your Chinese style chicken along with your rice for another quick, warming supper or lunch.
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