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Jax Hamilton's Chicken and Cashew Nuts


Jax Hamilton's Chicken and Cashew Nuts

For more, visit Jax Hamilton

Prep Time: 10 min 
Cook Time: 15 min 
Serves: 4
 
1 egg, lightly beaten
2 tsp cornflour
pinch salt
500g chicken breast, skin removed, sliced
2 tbsp peanut oil
1 tbsp sesame oil
2 garlic cloves, crushed
2 tbsp fresh ginger, grated
1 onion, thinly sliced
½head broccoli, cooked in florets
2 tbsp chicken stock
2 tbsp soy sauce
2 spring onions, thinly sliced
½cup cashew nuts


Whisk together the egg, cornflour and salt, add the chicken and coat well.

Heat the peanut oil in a wok or large frying pan and cook the chicken in batches until golden brown.

Remove from pan and drain on absorbent paper.

In the same pan, pour the sesame oil, add the garlic, ginger and onion. Cook for 5 minutes until the onion is soft and fragrant, pop in the broccoli and toss through the onion mixture.

Add the cooked chicken and any juices, the stock and soy sauce. Cook for a further 2- 3 minutes. Toss through half the spring onions and half the nuts.

Serve sprinkled with remaining onions and nuts.


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