Chicken with Cashews Recipe

Chicken with Cashews Recipe

300 g boneless chicken thighs or breast, cut into cubes

¼ cup peanut oil

⅔ cup raw cashews or roasted cashews

1 thumb-length ginger, sliced

15 snow peas, remove strings

Marinade:

1 teaspoon light soy sauce

1 teaspoon cornflour

1 teaspoon rice wine or dry sherry

½ teaspoon sugar

Sauce:

¼ cup chicken stock or water

1 teaspoon light soy sauce

1 teaspoon cornflour

1 teaspoon rice wine or dry sherry

½ teaspoon sugar

Method:

Mix chicken cubes thoroughly in marinade of light soy sauce, cornflour, rice wine and sugar.  Leave for 15 minutes or so.  Combine sauce ingredients - stock, light soy sauce, cornflour, rice wine and sugar in a bowl.  Mix well and set aside.  Heat oil in a wok over medium heat and fry the cashews for about 2 minutes until golden.  Use a slotted spoon to remove the nuts.  Set aside.  Omit this step if you use roasted cashews.  Remove all but 2 tablespoons of the oil.  Add the ginger and fry until fragrant.  Add chicken and snow peas.  Cook, adding a splash of water to moisten.  After a few minutes, add sauce, stirring constantly until thickened.  Return cashews to the wok.  Stir well.  Serve chicken with hot white rice.

Note:  You can use walnuts instead of cashews and substitute the snow peas with green peppers.