Golden Chicken with Leek and Cashews

Serves

6

Ingredients

• 2 small dried chilies

• Splash of sesame oil, to fry

• 1 leek, carefully washed and finely shredded

• 4 skinless chicken fillets, thinly sliced

• 1 teaspoon Trident Stir-Fry Oyster Sauce

• 1 tablespoon light soy sauce

• 3 tablespoons of Trident Coconut Cream

• 2 large broccoli florets, washed, broken into small pieces and lightly steamed

• 3 carrots, peeled, thinly sliced and lightly steamed

• 410g can Trident Baby Corn Spears, drained

• ½ cup roasted, unsalted cashew nuts

• 1 tablespoon chopped lemongrass

• Steamed jasmine rice, to serve

Instructions:

• Stir-fry the chillies until evenly cooked in a couple of drops of sesame oil. Set aside.

• Add the leek and quickly cook until transparent. Set aside.

• Add the chicken slices and the Trident Stir-Fry Oyster Sauce and soy sauce. Stir-fry until the chicken is golden brown in color. Add the coconut cream and stir gently until the chicken is cooked through.

• Toss through the lightly steamed broccoli and carrots followed by the Trident Baby Corn Spears, cashew nuts, leek, lemongrass and chilies.

• Remove from the heat and serve with steamed jasmine rice.