Stir Fried Cashew Nut Chicken

Note:

Tbsp = tablespoon

Chopped = chopped or cut into ½ cm pieces

Soy Sauce – ordinary all purpose or light soy sauce. Do not use dark soy sauce.

 

How to prepare stir fried Cashew nut chicken

1. Mix and stir cornflour and soy sauce. Then add remaining sauce ingredients and mix.
2. Mix chicken with 2 tbsp of sauce. Leave for 5 – 10 minutes.
3. Heat ½ to 1 tbsp oil in a pan.
4. Then add the marinated chicken.
5. Sauté on a low to medium flame for 2 minutes until lightly cooked.
6. Remove the cooked chicken from the pan and set aside.
7. Add another 1 tbsp oil in the pan. Add finely chopped shallots, garlic, ginger and spring onion whites.
8. Stir and sauté on a low to medium flame for 2 minutes.
9. Then add carrot, celery, baby corn, broccoli stalk and snow peas.
10. Stir and Sauté on a low to medium flame for about 2 to 3 minutes.
11. Then add the broccoli.
12. Stir and Sauté on a low to medium flame for about 1 to 2 minutes.
13. Add the balance of the sauce and ½ cup of water.
14. Stir and simmer on a low to medium flame for 2 minutes or until the vegetables are fully cooked.
15. Add the cooked chicken, cashew nuts, spring onion greens and stir and mix well.
16. Stir and simmer on a low to medium flame for 1 to 2 minutes or until the sauce thickens.
17. Switch off the flame and squeeze some lime juice to the dish and mix.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Cuisine inspiration: Malaysian Chinese

Servings: 3

 

 

Ingredients

 

Sauce ingredients

1 tbsp corn flour.

3 tbsp soy sauce, all purpose or light.

1 ½ tbsp Shao Xing jiu (Chinese cooking wine).

3 tbsp oyster sauce.

2 tbsp sesame oil.

Dash of white pepper.

 

Stir Fry ingredients

500g chicken breast/thigh, skinless and boneless, cut into 2.5cm pieces.

2 tbsp vegetable oil.

4 garlic cloves finely chopped.

4 shallots finely chopped.

1/2 tbsp ginger.

1 stalk spring onions, green and white sections separated and cut into 2 cm pieces. These will be cooked separately.

1 stalk celery finely chopped.

1 medium size carrot finely chopped.

½ cup water.

50 to 70 g roasted cashews salted or unsalted.

1 flowering head and stalk (200 g to 300 g) broccoli. The stem separated from the flowering head. Stem finely chopped and flowering head broken down into bite size pieces. These will be cooked separately.

One lime for lime juice – squeezed just prior to serving