Chicken with Cashew Nuts
Ingredients
- 1 tsp. rice wine or dry sherry (may be substitued with a dash of vinegar)
- ½ tsp salt
- 1 tsp. sugar
- 2 tsps. Cornflour
- 500 gms. Boneless chicken, cubed
- Oil for deep frying
- ½ cup cashewnuts
- 3 cloves garlic, finely chopped
- 2 spring onions, chopped
- ½ red capsicum, seeded and diced
- ½ green capsicum, seeded and diced
Sauce:
- 1 tbsp. soy sauce
- ½ tsp. salt
- ¼ tsp. white pepper powder
- 1 tbsp. cornflour
- 1 cup chicken stock (2 cups if more gravy is required and increase cornflour to 2 tbsp.)
- In a bowl, mix rice wine, salt, sugar and cornflour.
- Stir in chicken cubes to coat evenly. Leave for 30 minutes.
- In a wok, heat oil until very hot, add chicken a few at a time and deep-fry for 3-4 minutes until cooked through. Remove and drain on absorbent paper.
- Heat two tablespoons oil (from the wok) in a vessel and fry the nuts until light brown. Drain.
- Add garlic, toss lightly and then add all the vegetables and cook 3-4 minutes.
- In a bowl, mix together sauce ingredients, stir into the vegetables and simmer until thickened.
- Stir in the chicken and heat through gently. If more gravy is required increase the amount of stock.
- Boneless Pork (trimmed of fat) may be used instead of chicken.