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Cashew Chicken

Bought way too much cashew when making Putri Salju cookies for Idul Fitri. Let’s just say I was over excited that time while in fact I only needed 200gr for the cookies. Now I tried to find recipes involving cashew, because if not then darling hubby is going to finish the whole jar of cashew by himself and that’s not the purpose of 800gr of cashew.

I found this recipe here Very easy and tasty. Here is the recipe with small adjustment.

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Serve 4 people

Ingredients:

– 2 boneless & skinless chicken thigh fillet, I find thigh fillet is juicier than breast
– 2 tbsp vegetable oil
– 1 cm ginger
– Each 1/2 small green, yellow, red bell pepper
– 1/2 onion
– 2 cloves garlic
– 3/4 cup unsalted cashew nuts

Marinade:

– 1 tsp baking soda
– 1 tsp corn starch
– 1/2 teaspoon rice wine, optional

Sauce:

– 1/2 tbsp oyster sauce
– 3/4 tsp soy sauce
– 3 tbsp water
– 1/2 tsp white pepper
– 1/2 tsp sugar
– 1/2 tsp rice wine, optional
– 1 tsp sesame oil
– Salt to taste

Method:

– Cut the chicken thigh fillet into small cubes then marinate the chicken meat with the baking soda for 15 minutes. Rinse the chicken thoroughly. Please make sure that the chicken is properly rinsed clean of the baking soda.
– Pat the chicken meat dry with paper towels and then marinate with the rice wine (optional) and corn starch, for 15 minutes.
– Meanwhile, minced garlic, sliced onion, sliced ginger and cut bell pepper into squares.
– Mix all the sauce ingredients together and set aside.
– Heat up a wok with 1 tablespoon of oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
– Add another 1 tbsp of vegetable oil into the wok and add in the ginger slices, garlic, bell pepper and onion.
– Stir-fry until you fragrant and add the chicken meat back in.
– Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste.
– Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice.

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