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| Cashew Nut Chicken |
Yield: 10 servings
Ingredients
30.00 ml Knorr Corn Oil
1.20 kg Chicken Breasts, sliced strips
10.00 g Minced ginger
10.00 g Chopped garlic
2.00 g chilli chopped
200.00 g Broccoli cut into flowers
200.00 g Carrots
100.00 g Onion, slices
50.00 g Fresh mushroom, sliced
50.00 g Spring onions sliced
30.00 ml Knorr Chicken Liquid Concentrate Bouillon
250.00 ml Water
30.00 ml Corn Starch
200.00 g Cashewnuts
20.00 ml Knorr Sweet Soy Sauce
Preparation
1. Heat half The Knorr Corn Oil in a wok on med to high, sear the chicken but do not cook through, remove and set aside.
2. Add the rest of the oil to the wok and sauté the garlic, ginger, onions, chillis and mushrooms. Mix the cornstarch with water and Knorr Sweet Soy Sauce and add to the vegetable cook for one minute and add the broccoli.
3. Finish by stirring in the Knorr Concentrated Chicken Bouillon, spring onion and cashew nuts. Serve with steamed rice
Source: Unilever Food Solutions
