Cashew nut chicken
Everyone thinks that wok cooking means you need to fry everything together at once, but it's so much easier if you do things in batches.
Ingredients
- 4 tbsp vegetable oil
- 100 g roasted cashews
- 3 cloves garlic, peeled and sliced
- 1 tsp sliced
- 1 red capsicum, cut into 2 cm cubes
- 4 thick spring onions, cut into 1cm rounds
- Sauce
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp rice vinegar
- 1 tsp sugar
- 1 tsp cornstarch mixed with ½ cup of cold water
- Chicken and marinade
- 400 g chicken breast fillets, cut into 2 cm cubes
- ½ tsp cornstarch
- ¼ tsp baking soda
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
Method
- Combine the chicken with the marinade ingredients and set aside for 10 minutes. Combine the ingredients for the sauce and mix well.
- Heat a wok over high heat and add the oil. Fry the cashews until golden brown, then remove the cashews from the wok. Stir-fry the chicken in 2 batches until browned, then remove from the heat. If needed rinse out the wok and return it to the heat.
- Add the remaining oil to the hot wok and add the garlic and ginger. Fry for a few seconds, then add the white part of the spring onion and the capsicum and toss for a minute until the vegetables soften. Return the chicken to the wok, add the sauce and toss to combine until the sauce is thickened. Toss through the green parts of the spring onions and transfer to a serving plate.
