Chicken with cashew and bell peppers

I love cashew nuts. They are crunchy, sweet and subtly fragrant. There are really good cashew nuts in India and with them, I produced this very typical and yummy Chinese stir-fry dish of chicken with cashew and bell peppers.

This recipe is adapted from Step-By-Step Asian (Love Food)

Chicken with cashew nuts and bell peppers

Prep 30 mins

Cook 10 mins

Serves 4-6 as part of a meal 

(a) 450g boneless, skinless chicken, cut into bite-size pieces

(b) 2 tbsp light soy sauce

(c) 1 tsp Shaoxing rice wine

(d) 1/2 tsp salt 3 dried Chinese mushrooms, soaked in warm water for 20 minutes

(e) 2 tbsp cooking oil

(f) 4 slices fresh ginger, finely sliced

(g) 1 tsp finely chopped garlic

(h) 1 red bell pepper, seeded and cut into 2.5cm squares

(i) 2/3 cup cashew nuts, toasted in oven at 210 Degrees C for 10 minutes  (or dry roasting in pan)

  1. Marinate the chicken in 1 tbsp of the light soy sauce, Shaoxing, sugar and salt for at least 20 minutes.
  2. Squeeze any excess water from the mushrooms and finely slice, discarding any tough stems. Reserve the soaking water.
  3. Heat a wok and add 1 tbsp of the oil. Add the ginger and stir-fry until fragrant. Stir in the chicken and cook for 2 minutes, until it turns brown. Before the chicken is cooked through, remove and set aside.
  4. Clean the wok, heat the remaining oil and stir-fry the garlic until fragrant. Add the mushrooms and red bell pepper and stir-fry for another minute.
  5. Add about 2 tbsp of the mushroom soaking water and cook for about 2 minutes, until the water has evaporated.
  6. Return the chicken to the wok, add the remaining light soy sauce and the cashew nuts, and stir-fry for 2 minutes, until the chicken is cooked through.

 

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