Dinner+Dash: Chicken and cashew stir-fry
Watch Hilary Biller demonstrate dinner dashes on Expresso at 7.15am every Friday on SABC3.
1 extra-large egg white, lightly beaten + 15ml (1 tbsp) cornflour + 5ml (1 tsp) salt + 30ml (2 tbsp) sherry + 600g deboned chicken thighs, cut into strips + 30ml (2 tbsp) sunflower oil + 1 large red onion, thinly sliced + 1 clove garlic, crushed + 1 red pepper, thinly sliced + 125ml ( cup) small broccoli florets + 30ml (2 tbsp) soy sauce + 30ml (2 tbsp) oyster sauce + 125ml ( cup) roasted cashew nuts + 4 spring onions, sliced diagonally
Mix the egg white, cornflour and salt with half the sherry. Add the chicken, toss to coat and marinate for 30 minutes. Heat the oil in a wok or pan and fry the chicken in two batches till golden brown. Remove and drain on paper towel. Add a little more oil to the wok if necessary and fry the onion and garlic till softening. Add the red pepper and broccoli and fry till softening. Return the chicken to the wok with the remaining sherry, soy sauce and oyster sauce. Toss over a high heat for 1-2 minutes. Stir in the cashew nuts and spring onions, heat through and serve immediately. Serves 4. - Watch Hilary Biller demonstrate dinner dashes on Expresso at 7.15am every Friday on SABC3.