- 3 large chicken breasts
- 1 bag of cashew nuts
- Basmati Rice
- 1 red pepper
- 1 red onion
- Baby Corn
You'll be pleased to hear that all the ingredients are really cheap and easy to find. If you cook often, you'll probably have half of them in the house already.
Put a couple of cups of rice into a decent sized pot.
The key is washing the starch off. This means running it through cold water for a couple of minutes and swirling it around with your hand. Drain the water off.
Cover with fresh water and (enough so the rice is covered by about half an inch of water). Chuck it on to the highest heat you have.
Start with the onion. Place it on the chopping board (if you can't manage this, stop and get a burger instead).
Chop it up into small, even-sized pieces.
Grab four cloves of garlic and peel it.
Chop the garlic as fine as you can. Because this cooks so fast, you're going to be doing all the prep in advance.
Peel the red pepper away from the stalk, leaving just the flesh.
Depending on how slow you are, your rice should be coming to a furious boil about now. Give it a stir.
Turn the heat down as low as you possibly can.
After stirring, place a plate or a lid on top of the rice with a tiny gap for the steam to escape. Do not stir it again and just leave it like that.
Slice the pepper up into nice triangle shapes. Could be any shape you fancy really but triangles are a little easier than circles.
Put your biggest frying pan or wok onto the hottest heat possible. Throw in a bit of normal oil. Don't use olive oil as it burns at high temperatures.
Grab your baby corn.
Chop it at an angle again so it looks pretty (the first bit is with the eye, after all).
Grab a big bunch of coriander.
Chop it up into tiny, tiny pieces.
Your plate of stuff to cook should look something like this.
Grab the chicken breasts.
Slice them up as thin as you can. The thinner the better, as they'll cook quicker.
Start the pan by throwing in the garlic, peppers and onions. This is where all the flavour will come from.
Keep them moving over a high heat for about two minutes. The smell should be incredible.
Add the chicken.
Keep it stirring. You want to seal all the goodness in and give it a bit of colour.
At this stage, turn the rice off completely and pull the plate back a little. There should be some nice steam coming out and it'll continue when the heat's off.
Chuck in the nuts.
When the chicken has been cooking for about two minutes, add the corn and herbs.
Pour in a good big glug (technical term) of soy sauce.
And another big glug of Oyster sauce.
Stir the whole thing together until you have a mixed sauce and the chicken is cooked. If it's too thick, add a little water to thin it.
Stir up the rice and serve it. It should be lovely and fluffy (unless you've messed it up).
Put the cashew chicken on top and you're ready to eat. Ready in less than 20 minutes and perfect for a weekday night.