Made with gluten-free Worcestershire sauce instead of soy sauce, this super-easy recipe is quick and yummy - ideal for one of those evenings you don’t want a complicated dinner!
3 boneless chicken breast halves (about 280g)
½ teaspoon corn flour
3 tablespoons butter- divided
4-6 garlic cloves, finely chopped
2 teaspoons Worcestershire sauce
1 onion, sliced
1 bell pepper, diced into ½” squares
12-15 pieces cashews, broken into halves
½ teaspoon salt
A green onion, sliced thin, for garnish (optional)
- 1. Defrost chicken breasts. Wash and cut into 1” pieces.
- 2. Put corn flour on chicken. Rub nicely and keep aside for ½ hour.
- 3. Meanwhile chop garlic fine, slice onion long and thin and dice bell pepper into ½ “pieces.
- 4. Heat 1 tablespoon butter on medium heat in a shallow frying pan. Add cashews and sauté until brown, about 2-3 minutes. Remove from pan.
- 5. Add remaining 2 tablespoons butter to same frying pan and add garlic, and fry on medium-low heat for 2 minutes. When lightly golden add chicken. Sauté for about 5 minutes and add salt and Worcestershire sauce. (If chicken sticks to the pan add a splash of water.)
- 6. When chicken starts to brown, after about 4-5 minutes, add onions, sauté for 2 minutes and cover. When the onion is soft and translucent, add green pepper and fried cashews and sauté for 2-3 minutes until dry.
- 7. Serve hot with garlic bread.
Prep time: 40 minutes
Cooking time: About 15 minutes
Recipe Credit: My Mom, Sudesh Kohli
This recipe only has 9 ingredients, all which are pretty common. If you don’t have Worcestershire sauce, use soya sauce. The only advantage of Worcestershire sauce – at least if your using a good one like Lea and Perrin’s – is that it is gluten free unlike most soya sauces. If you are vegan, you can use a flavor-less cooking oil instead of butter.