Chicken with Cashews Recipe |
Ingredients: |
300 g boneless chicken thighs or breast, cut into cubes 1/4 cup peanut oil 2/3 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 1/2 teaspoon sugar Sauce: 1/4 cup chicken stock or water 1 teaspoon light soy sauce 1 teaspoon cornflour 1 teaspoon rice wine or dry sherry 1/2 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. |
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