With the stress and workload of doing my Masters, I have really stepped away from the kitchen over the last 12 months. I have become a slave to the microwave, easy stuff to chuck in the oven or the dreaded takeaway. With the news that I have passed and will graduate in July (yay me!), I have started to get back into cooking over the last few weeks and try some simple yet different recipes.
I have more time to cook but anywhere I can save time, I am definitely still doing that and getting my shopping delivered means I save money too. Ciao Gusto now have their own area on the Ocado website, meaning all their Italian deli items are easily accessible on the site. It makes it super easy to gather the ingredients for your favourite dish, which are then delivered to your door.
Ciao Gusto challenged me to use some of their ingredients in a recipe so I thought I would push my boundaries and try a Chinese recipe that I hadn’t cooked before. Here is my chicken and broccoli with cashew nuts. I used the Noberasco cashew nuts from the Ciao Gusto deli range and they are great quality. A really good crunch! They are also 20% off in June on Ocado so it is the perfect time to give them a try.
Ingredients – Serves 2
400g Chicken Breast – Diced
1 Teaspoon of Toasted Sesame Oil
1 Tablespoon of Cornflour
1 Egg White
2 Tablespoons of Groundnut Oil
70g plain Cashew Nuts
1 Head of Broccoli – Stalk removed in cut into small florets
2 Tablespoons of Dry Sherry
2 Tablespoons of Dark Soy Sauce
1 Teaspoon of Sugar
1 Teaspoon of dried Chilli Flakes
Method
Put the chicken in a bowl with the cornflour, egg white, toasted sesame oil and a sprinkle of salt and pepper. Cover and pop in the fridge for an hour.
Spread the cashew nuts on a baking sheet, season and bake for 10 minutes, until golden brown.
Boil a pan of water and add the chicken for 8 minutes, so it is completely white. Drain and leave to one side.
Heat a large wok and add the groundnut oil. Once the oil is hot add the broccoli and stir fry for 5 minutes. Once it begins to wilt, add the chicken, sherry, soy sauce and cashew nuts. Fry for 10 minutes, stirring continuously.
Serve with rice, topped with the chill flakes and sugar to taste.
Tips
I cut the broccoli really small so it doesn’t need blanching before cooking. It means it retains a good crunch but isn’t raw.
The sugar and chilli can be left out but I like the sweet heat it adds to the dish.
You can skip the chicken boiling stage too although I love how soft and flavourful it makes the meat.
What is your favourite Chinese dish to cook at home?
