Good Food Thai Chicken and Cashew Stir-Fry with Charred Limes

Magazine: Good Food
Issue: November 2013
Recipe Rating:
3
Difficulty Rating:
5

Notes

There's no doubt about it, James Martin is one of the pre-eminent and talented TV chefs gracing the airwaves. I'm not keen on his stumbling delivery and there are undertones of a somewhat prehistoric Yorkshire attitude to his work, but there's no denying he is a very skilled practitioner. When he commits a recipe to the BBC Good Food magazine, then one has to take notice.

Stir fry chicken is a midweek dish that can be assembled in a short period of time - just as is required after a wearying day in the office. The recipe suggests cooking time is 25 minutes; I didn't make a note of my efforts but I suspect for once it was less than the published time.

This particular stir fry is so ridiculously easy it has been assigned the role as 'stand-by recipe' for me - if I can't think of anything else to make, then I will always fall back to this very simple meal.

Changes from Published Recipe

I was making for two so made some decisions on which items to half and which to not. I was sceptical a teaspoon of green Thai curry paste would be sufficient for two let alone four, so certainly didn't half it. As it transpired, the flavours were quite intense so maybe a little fiddling with the amount of paste is required.

I didn't have any sugar snap peas but I did have mange tout which is a more than adequate replacement.