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    Stir-fried Szechuan Chicken with Cashews and Spring Onions

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    Stir-fried Szechuan Chicken with Cashews and Spring Onions

    • Preparation time: 35 minutes, plus 1-3 hours marinating
    • Cooking time: 8 minutes
    • Total time: 3 hours 43 minutes 60 minutes 60 minutes 60 minutes 45 minutes

    Serves: 4


    • 3 large chicken breasts, skinned
    • 1 egg white
    • 6 level teaspoons cornflour
    • 1 ½ dried Kashmiri chillies, deseeded
    • 4 tablespoons sunflower oil
    • 2 tablespoons good soy sauce
    • 85g unsalted and unroasted cashew nuts
    • 1 teaspoon salt
    • 2 teaspoons white wine vinegar
    • 6 spring onions, finely sliced


    1. Cut the chicken breasts into 1cm dice. Place in a bowl and mix in the egg white, followed by 4 teaspoons cornflour. Make sure they are well coated, then cover and chill for at least an hour, or up to 3 hours.
    2. Meanwhile, put the chillies in a pan with 300ml water and 1 tablespoon sunflower oil. Bring to the boil and simmer for 10-15 minutes. Drain and cool, then finely dice.
    3. Make the sauce: mix 2 teaspoons cornflour with 2 tablespoons soy sauce and 150ml water.
    4. When you are ready to serve, heat 1 tablespoon oil in a non-stick frying pan or wok. Add the cashew nuts and a pinch of salt and stir-fry for a few seconds until golden brown. Set aside and return the pan to the heat.
    5. Add 2 more tablespoons of oil. Once hot, add the diced chillies, the chicken and sugar. Stir-fry briskly for a few minutes until the chicken is golden and cooked, then stir in the vinegar and allow it to evaporate. Immediately add the sauce with the cashew nuts and spring onions. Add more seasoning, or sugar, if you like. Serve as soon as it has thickened.

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