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 cornflour
- 4-6 garlic cloves, finely chopped
- 1 onion, sliced
- 1 bell pepper, diced into ½” squares
- 12-15 pieces cashews, broken into halves
- ½ teaspoon salt
- 2 teaspoons Worcestershire sauce click here to buy Worcestershire sauce
- A green onion, sliced thin, for garnish (optional)
- 3 tablespoons butter- divided
- Defrost chicken breasts. Wash and cut into 1” pieces.
- Put cornflour on chicken. Rub nicely and keep aside for ½ an hour.
- Meanwhile, chop garlic finely, slice onion long and thin and diced bell pepper into ½ “pieces.
- 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.
- 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.)
- 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.
- Serve hot with garlic bread.
Recipe Credit: My Mom, Sudesh Kohli
This recipe only has 9 ingredients, all of 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 soy sauces. If you are vegan, you can use flavor-less cooking oil instead of butter.