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Poultry and Game Recipes -
Chicken with Cashews Recipe
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Poultry and Game
Recipes
-
Chicken with
Cashews Recipe
Ingredients
Serve
3-4
-
4 boneless, skinless chicken breasts
-
2 tablespoons vegetable oil
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1 bunch of spring onions, thinly sliced
diagonally
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2 garlic cloves, crushed
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125 g/4 oz cashews pepper boiled rice, to
serve
Sauce:
-
2 teaspoons corn flour
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6
tablespoons Chicken Stock or water
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3 tablespoons soy sauce
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2 tablespoons Chinese rice wine or dry
sherry
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2 teaspoons dark soft brown sugar
Method:
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First prepare the
sauce. Place the corn flour in a bowl, add 1
tablespoon of the stock or water and work to a
paste.
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Stir in the remaining stock or water, the soy
sauce, rice wine or sherry and sugar. Set aside.
Cut the chicken breasts into thin strips across the
grain.
-
Heat the oil in a preheated wok or frying pan
over a moderate heat. Add the chicken strips,
increase the heat to high and stir-fry for 3-4
minutes until lightly colored on all sides.
-
Add the
spring onions and garlic and stir-fry for a further
1 minute. Stir the sauce to mix, then pour into the
wok. Bring to the boil, stirring constantly.
-
Add the
cashews and toss to combine with the chicken and
spring onions. Season with pepper to taste and serve
immediately with rice.
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