I love nuts and its but natural to have them as often as I can even among savoury food. One staple Chinese take away dish that I really enjoy is the stir-fried chicken with cashews. I found this recipe in my trusted Chinese Cuisine by Huang Su-Huei and decided to give it a go. It is quite good if I may say so myself although I think I would increase the sauce to double it the next time.
Chicken with Cashews
500 g boneless chicken meat - cut into bite-sized pieces
2 green onions - cut into 1-inch pieces
1 cup diced cucumbers
1/2 cup cooking oil
1 cup fried cashews
1/4 tsp fine sea salt
1 Tbsp cooking wine
1 1/2 Tbsp cornflour (cornstarch)
1 1/2 Tbsp water
1 Tbsp cooking oil
1/2 tsp fine sea salt
1 tsp sugar
dash of black pepper
dash of sesame oil
6 Tbsp water
2 tsp cornflour (cornstarch)
- Combine the sauce mixture and stir to dissolve the salt and water. Set aside.
- Combine marinade and stir to dissolve the salt. Add chicken and marinate for about 15-20 minutes.
- Add in the cornflour, water, and 1 Tbsp cooking oil to separate the meat.
- Heat the 1/2 cup cooking oil in a wok and fry the chicken in medium heat for about 3-4 minutes or until cooked and golden brown. Set aside.
- Remove the oil from the wok but retain about 1 Tbsp in it. Reheat and stir fry the green onions until aromatic.
- Add in the cucumbers and stir fry for about 1 minute.
- Stir in the chicken and cashews and stir for a few seconds.
- Add the sauce and stir until thick and covers all the ingredients. Dish up and serve.