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
- 2 thin slices of ginger
- 1 onion, peeled and cut into 2 cm cubes
- 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 a 1 tbsp of the oil. Fry the cashews until golden and remove from the wok. Add a further tablespoon of oil to the hot wok and add the garlic and ginger. Fry for a few seconds, then add the onion, capsicum and spring onion and toss for a minute until the vegetables soften, then remove from the wok.
- Add the remaining oil and fry the chicken for about 3 minutes until lightly browned and just cooked through. Return the vegetables to the wok, add the sauce and toss to combine until the sauce is thickened. Toss through the cashews and transfer to a serving plate.
