Chicken & Cashew Nut Stir Fry


I recalled during my Food & Nutrition class days in secondary school that we learnt this simple stir fry dish, Chicken & Cashew Nuts which was really yummy. Unfortunately, that treasure trove of wonderful recipes which was in the F&N textbook and also a file of photocopied recipes given to us by our teacher have been chucked away, which I dearly regret. There were so many wonderful recipes in it, beef rendang, curry puffs, fried chicken wings etc. Such a pity that I did not hold on to it. 

Well, to revisit those good old days, I used this recipe from Rasa Malaysia. The kids didn't really like it because of the capsicum or bell pepper in it. But I enjoyed it, and there was more for me to eat!

I have adapted the original recipe which you can find here: Rasa Malaysia Cashew Chicken

Chicken & Cashew Nut Stir Fry
Serves 4

Ingredients:

2 pieces of skinless chicken breast (cut into cubes)
4-5 slices of ginger
1 small red or green bell pepper (cut into small squares) - I used half a large red bell pepper, as I wasn't able to find small ones
1/2 cup roasted cashew nuts

Marinade chicken cubes with 1 teaspoon corn starch and 1 tsp Chinese cooking wine (Huatiao or Shaoxing wine) for at least an hour

Sauce:
1 TBSP oyster sauce
1-2 tsp soya sauce
3 TBSP water
3 dashes of white pepper
1/2 tsp sugar
1/2 tsp Huatiao or Shaoxing cooking wine
1 tsp sesame oil

Method:

  1. Heat oil in wok or frying pan
  2. Stir fry chicken pieces till it is almost cooked, then add ginger and cut bell peppers and continue to stir fry till chicken is fully cooked.
  3. Add in sauce ingredients and continue to toss until the chicken is coated with sauce.
  4. Finally, add in cashew nuts and give it a quick stir. Dish out and serve hot.
Enjoy!

For reference:

Quick stir after adding in cashew nuts

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