How to Make Chinese Chicken and Cashews

Chicken with cashew nuts, but far better than it is in many Chinese takeaways here in the UK.
If you've never cooked Chinese before, then you should have a go at this as it really is very easy.

Just prepare everything before you start cooking and it'll be a doddle!




To serve 2 greedy people or 4 not quite as greedy, you will need:
a small amount of vegetable oil - for frying
2 large boneless chicken breasts - cut into bite sized pieces
a good handful of cashew nuts
1 green bell pepper - cut into bite sized pieces
1 red bell pepper - cut into bite sized pieces
6 thin slices of ginger - grated or chopped
2 fat cloves of garlic - chopped
1 large onion - cut into bite sized pieces

For the Marinade:
2 teaspoons of corn starch
1 teaspoon Shaoxing (Chinese rice wine) if you can't get it you could use dry pale sherry
2 teaspoons of light soy sauce

For the Sauce:
3 tablespoons of oyster sauce
1 and a half tablespoons of dark soy sauce
1/2 a tablespoon of light soy sauce
1 tablespoon of water
a good pinch of white pepper
2 teaspoons of sugar
2 teaspoons of Shaoxing (Chinese rice wine - as above)
1 teaspoon of vegetable oil

How to do it:
Put the ingredients for the marinade in a small bowl along with the chicken pieces. Leave for about 30 minutes.
Mix all the ingredients of the sauce in a small bowl and set aside.

When you're ready to cook, remove the chicken and pat it dry using kitchen paper.
Heat up the oil in your wok and stir-fry the chicken until it is almost cooked. Remove and set aside.

Wipe out the wok add a bit more oil and heat it up again. Once heated stir-fry the bell peppers and onions
for a minute or so and then add the garlic and ginger.
Stir-fry for a couple of minutes and then put the chicken back into the wok. Cook, stirring all the while and put in the cashew nuts.

Cook for a about 30 seconds.

Give the sauce another mix as the sugar would have gone to the bottom,
before adding it to the wok.
Stir continuously until the chicken is cooked through and is well coated with

the sauce.
Add a tiny amount of salt to taste, if you think it needs it, then serve immediately.
I served mine with egg fried rice.

12 comments

  1. Ph so very exotic...where do I sit and can I help set the table?

    Good luck today. ;)

    ReplyDelete
  2. Oh, so yummy Jan! I am assuming by dark soy sauce you are talking about ketjap manis, Indonesian? Kinda thick? Anyway, this looks great! Much love, Raquel XO

    ReplyDelete
  3. I always order this at the chinese. Will have a go at making it

    ReplyDelete
  4. Peter - Thank you - today went really well!

    Raquel - I've added a link now - it's not ketjap manis - that is a sweet soy sauce. I'm sur light soy would work too.

    Beth - Yay - Give it a go!

    ReplyDelete
  5. This is so right up my alley Jan. Loving the cashews and exotic flavours here:D

    ReplyDelete
  6. This looks really tasty. I love cashews but have never cooked with them. Thanks for inspiring me.

    ReplyDelete
  7. That sounds tasty! I like using nuts in dishes like this.

    ReplyDelete
  8. looks so good... perfect for a light dinner... :)

    ReplyDelete
  9. I am loving this recipe Jan! My favourite. I am dying of curiosity to see how you great adventure went yesterday too!

    ReplyDelete
  10. Hi Jan,
    I'm really enjoying my visits here so I guess I will just have to add you to my blogroll:) so I don't miss anymore of your inspiring recipes.

    Thank you so much for sharing...

    ReplyDelete
  11. I've got all of those ingredients in the cupboard somewhere! Sounds and looks delicious.

    ReplyDelete
  12. Looks really easy and delicious - perfect for a school night :)

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




Powered by Blogger.