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Chinese Chicken with Garlic and Cashew Nuts, Egg Fried Rice
DOCUMENTING MY DINNER30Ingredients
50Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 3 chicken breasts (cut into even chunks)
- 1 egg (beaten)
- 5 Tbsp. cornflour
- 1 tsp. garlic powder
- 1 tsp. white pepper
- 1 tsp. spices (Chinese five)
- 1 tsp. salt
- sunflower oil
- 5 Tbsp. light soy sauce
- 2 Tbsp. dark soy sauce
- 5 cloves garlic (4- ,very finely chopped, or grate them)
- 1 ginger (thumb sized piece, grated)
- 4 whole dried chillies (Pinch hot dried chilli flakes, or 3- ,leave out if you don’t like heat at all- but it gives a warmth rather than a huge spiciness)
- 1 Tbsp. fish sauce
- 2 Tbsp. rice vinegar
- 1 tsp. white pepper
- 1 Tbsp. mirin
- 1 Tbsp. palm sugar (or brown sugar)
- 1 Tbsp. sesame oil
- 1 chicken stock cube
- 1 Tbsp. cornflour
- 2 handfuls cashew nuts
- 1 pepper (finely sliced)
- 4 spring onion (3- ,chopped into 3 inch pieces)
- sweet corn (Packet of baby)
- 1 white rice (mugful)
- 1 large egg (beaten)
- 1 spring onion (finely sliced)
- 1 Tbsp. soy sauce (dark or light)
- 1 Tbsp. sesame oil
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