Soul Food

Chinese Cashew Chicken

 Duration:

Prep time: 10 MINUTES
Cook time: 12 MINUTES
Additional time: 15 MINUTES
Total time: 37 MINUTES
Yield: SERVES 3

 

Ingredients

  • 400g (16oz) of boneless skinless chicken breast, cut into piece.
  • 1 tablespoon of cornstarch (cornflour)
  • 1 tablespoon of rice vinegar
  • ½ teaspoon of salt
  • 45 raw cashews
  • 1 red pepper, chopped into pieces
  • 1 green pepper, chopped into pieces
  • 2 spring onions, chopped
  • 1 small onion, chopped
  • 3 tablespoons of oyster sauce (I used Lee Kum Kee premium)
  • 1 tablespoon of soy sauce
  • ⅓ cup (80ml) of water
  • 1 teaspoon of toasted sesame oil
  • ½ tablespoon of maple syrup (or honey)
  • 2 cloves of garlic, crushed
  • 1 tablespoon of freshly grated ginger
  • cooking oil spray (I use avocado)

Instructions

  1. Pat chicken dry, and add to a bowl with the cornstarch, rice vinegar and salt, mix to coat all the chicken and set aside to marinate for about 15 minutes.
  2. When chicken has marinated for specified time, Fill a large saucepan with water and bring to a boil, then reduce heat slightly just so it bubbles gently. Add chicken and cook in water until it just turns white (1-2 minutes), then remove with a slotted spoon.
  3. Spray a large frying pan over a medium high heat with some cooking oil spray, add the raw cashews with a little pinch of salt and fry until lightly lightly golden/toasted. Remove and set aside.
  4. Add the sesame oil to the frying pan and once hot, add the chicken and onion and fry fo a couple of minutes until chicken is lightly browned.
  5. Add in the peppers, green onion, garlic and ginger and fry for a further couple of minutes.
  6. Add in the oyster sauce, soy sauce, water and maple syrup (or honey).
  7. Toss to cover on a medium heat until the sauce thickens and just coats the chicken and vegetables and then add back in the cashews. Stir to combine.
  8. Serve and enjoy!!

 

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