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Chicken Cashew Stir-Fried Rice |
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Chicken Cashew Stir-Fried Rice - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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0.6 kg
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Cooked rice |
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300 g
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Uncooked rice |
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1
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Onion |
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1
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Red pepper |
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2
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Chicken breast fillets |
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2
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Eggs |
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120 g
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Green beans |
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120 g
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Sweetcorn |
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60 g
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Roasted salted cashews |
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40 ml
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Dark soy sauce |
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1 tsp
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Sesame oil |
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| Method: |
Top and tail green beans. Cook green beans and sweetcorn in salted boiling water until just tender; drain and chop into 1/2in/1cm pieces.
De-seed red pepper and dice finely. Beat eggs. Cut chicken into cubes.
Heat wok. Add oil. Fry chicken until whitened. Add onion and red pepper. Stir-fry for 1 minute.
Add rice, green beans and sweetcorn to wok. Stir-fry for 5 minutes.
Add soy sauce and sesame oil. Stir-fry for 5 minutes. Add soy sauce and sesame oil. Stir-fry for 1 minute.
Add beaten egg, cashews and ground pepper. Stir-fry for 2 minutes until egg set. Serve at once.
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