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Ingredient
Makes 1 serving
FOR THE MARINADE
> 1 clove garlic, peeled
> 1¼2tsp light soy sauce
> 2 pinches ground white pepper
> 11¼2tbsp cashew nuts
> vegetable oil
> 150g/5oz chicken breast, skinned and cut into 1cm/1¼2in thick
slices
> 2tbsp chicken stock
> 20g/3¼4oz Spanish onion, sliced
> 60g/2oz mixed red, green and yellow bell peppers, sliced
> 1 piece of a medium-sized carrot, about 3cm/11¼4in long,
cut into julienne strips (matchsticks)
> 2 pieces baby corn, quartered
> 4 button mushrooms, quartered
> 1 spring onion (scallion), cut into 2cm/3¼4in pieces
> 30g/1oz pineapple, cut into small pieces
> 11¼2tbsp oyster sauce
> 11¼2tsp Blue Elephant Special Sauce
FOR THE GARNISH
coriander leaves for sprinkling
carved red radish flower (optional)
To make the marinade, crush the garlic and mix it
with the soy sauce and pepper. Coat the chicken with the marinade and
set aside for 15 minutes.
Fry the cashew nuts briefly in a small amount of oil
until slightly browned. Heat 3tbsp oil in a wok until very hot. Add the
chicken and stir-fry for 1 minute until the chicken is half cooked.
Add all the vegetables and the stock and the
pineapple and stir-fry for 30 seconds. Add the sauces and cook for a
further 1 minute, until the chicken is cooked through.
Mix in the cashew nuts. Transfer to a serving dish.
Sprinkle over the coriander leaves and decorate with the radish flower.
Serve hot.
To make a vegetarian version of this recipe, replace
the chicken breast with 80g/3oz ready deep-fried tofu cubes. Reduce the
amount of vegetable oil to 2tbsp, omit the oyster sauce and add 1tsp
light soya sauce.
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