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Recipe of the Week: Crunchy Chicken Cashew Stir-Fry with Basmati Rice

This recipe uses the velveting technique. Velveting is cooking meat in egg for an extra moist finish. It sounds challenging, but it’s surprisingly simple and makes this chicken stir-fry extra special. The technique can be carried over to most kinds of meat so you should feel free to experiment!



  • 225g diced chicken breast
  • 1 x red pepper
  • 2 x garlic cloves
  • 1 x red chilli
  • 1 x chicken stock cube
  • 40g x cashew nuts
  • 155g x basmati rice
  • 3 x spring onions
  • 2 x sachets of soy sauce
  • 1 x egg
  • 1 tbsp x cornflour


  1. Add the rice, 375ml of water and salt (optional) to a pot with a lid on a high heat and bring to the boil
    Once boiling, reduce the heat and simmer gently with the lid on for 15-20 min or until all the water is absorbed
    Check occasionally to prevent over-cooking and once done, set aside until you are ready to serve.
  2. Remove the pepper’s stem(s) and seeds and cut into cubes (approx. 3cm)
    Crush the garlic with the side of a knife, peel it and chop finely
    Remove the stem from the chilli, deseed and chop finely (careful, adjust the amount to your preferred hotness)
    Chop the spring onions finely, discarding the roots
  3. Boil a kettle
    Cut any larger pieces of chicken so they are all roughly the same size
    Dissolve half the stock cube in 50ml of boiling water
  4. Place the chicken in a bowl and crack the egg(s) over it
    Add the cornflour and a pinch of salt and pepper
    Mix well
  5. Put a large pan or wok on a medium-high heat
    Once the pan is hot, add the cashews and toast for 3 min or until lightly browned
    Remove from the pan and set aside
  6. Return the cashew pan to a high heat with 1-2 tbsp of vege­table oil
    Once the oil is hot, add the chicken and egg
    Allow the egg to settle for 1 min then turn the chicken and cook for 2 min or until cooked through
  7. Remove the chicken from the pan and add 1/2 tbsp of vege­table oil and the garlic
    Once the oil is hot, add the chilli and pepper and cook for 1-2 min, stirring constantly
    Add the stock, reduce the heat and simmer until it is reduced by half
  8. Return the chicken to the pan, add the spring onion and soy sauce, cook for 1-2 min then add the cashews
    Serve with the rice


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