Takeaway staple, and deeply delicious savoury weeknight dinner. Customise however you like (change up the veg, protein, accompanying carb). And, if you have an air fryer, experience the small joy of being able to produce perfectly toasted cashew nuts in just 3 mins. Feeds 2
- ½ tbsp cornflour
- 1½ tbsp soy sauce
- 2 tsp shaoxing rice wine
- 1½ tbsp oyster sauce
- 1 tsp sesame oil
- White pepper
- 300g chicken thighs, sliced into thin slices
- 1 tbsp veg oil
- 1 garlic clove, minced
- 3 spring onions, cut into 1″ lengths
- Baby corn, sliced in half lengthways
- 3 tbsp water
- Handful of cashews, toasted
- Mix cornflour and soy sauce until there’s no lumps. Then mix in the shaoxing, oyster sauce, sesame oil and a good pinch of white pepper
- Put the sliced chicken into a bowl and mix in 2 tbsp of the sauce mixture. Mix to coat and set aside for 10 mins
- Heat veg oil over high heat in a wok, add the garlic and spring onion, and stir fry for 1 min
- Add chicken and cook for around 4 mins. Add baby corn and cook for an additional minute
- Add sauce and water, then turn the heat down. Bring to simmer and cook, stirring, for 1 min or until sauce thickens and the chicken is cooked through
- Stir through the toasted cashews, remove from the heat and serve immediately with noodles and maybe some steamed pak choi
Sophie cooks 