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)
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)
- Marinate the chicken in 1 tbsp of the light soy sauce, Shaoxing, sugar and salt for at least 20 minutes.
- Squeeze any excess water from the mushrooms and finely slice, discarding any tough stems. Reserve the soaking water.
- 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.
- 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.
- Add about 2 tbsp of the mushroom soaking water and cook for about 2 minutes, until the water has evaporated.
- 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.