Cashew chicken

⇐ Recipes from cookery books

This works really well with mushrooms instead of chicken. Just don't bother with the brief marinade in egg white - just stir fry in a tbsp of oil. See Cashew mushroom

Ingredients

200g boneless chicken breast - or I prefer thigh

1 egg white

1 tsp salt

1 tsp cornflour

150ml vegetable oil

50g raw cashew nuts

2 tsp rice wine (or dry sherry)

1 tbsp light soy sauce

spring onions, chopped, for garnish

Method

1. Cut the chicken into 1cm cubes. Combine with the egg white, salt and cornflour and allow to marinade in the fridge for 20 minutes
2. Heat the oil in a wok until moderately hot. Add the chicken and cook, stirring constantly to prevent sticking until chicken has turned white - about 2 minutes
3. Remove the chicken and drain and clean the wok. (The oil can be used to stir fry other chicken dishes)
4. Put about 1 tbsp of the oil back into the cleaned wok and heat till very hot. Add the cashews and stir fry fo a minute. Add the rice wine and soy sauce. Return chicken to the wok and stir fry for another 2 minutes, making sure the chicken is fully cooked.
5. Garnish with chopped spring onions

Chinese Cookery Ken Hom

chinese mushroom