Chicken with Cashew Nuts
A recipe for Chicken with Cashew Nuts from China: The Cookbook
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
- 5 boneless chicken legs cut into 3⁄4 inch/2 centimeter cubes
- 1 clove garlic chopped
- 1/2 teaspoon salt
- 1 teaspoon Shaoxing wine
- 1 1/2 teaspoons cornstarch (cornflour)
- 1 tablespoon vegetable oil plus extra for deep-frying
- 3/4 cup (3 1/2 ounces, 100 grams) cashew nuts
- 6 shallots quartered
- 1 red bell pepper seeded and coarsely chopped
- 1 teaspoon light soy sauce
- 2 scallions (spring onions) stems only, cut into 2 inch, 5 centimeter lengths
- 1/2 teaspoon sesame oil
- Coarsely chopped cilantro (coriander leaves) to garnish, optional
- Steamed rice to serve
Combine the chicken, garlic, salt, wine, and 1 teaspoon cornstarch (cornflour) in a large bowl, then add the oil and marinate for 10 minutes.
Put the cashew nuts into a wok or large skillet (frying pan) and add enough oil to cover them completely. Heat the oil to 285°F/140°C, or until a cube of bread turns golden in 2 minutes. Deep fry the nuts for 2-3 minutes, or until crunchy. Use a slotted spoon to carefully remove the nuts from the oil and drain on paper towels.
Pour out most of the oil leaving 1 tablespoon in the wok and heat over medium heat. Add the shallots and stir-fry for 1–2 minutes until fragrant. Put in the chicken, increase to high heat, and toss rapidly for 2 minutes until browned. Add the bell pepper and soy sauce and stir-fry for another minute, or until the chicken is cooked through. Stir in the scallions (spring onions).
Mix the remaining 1⁄2 teaspoon cornstarch with 1 teaspoon water in a small bowl and stir this mixture into the wok. Bring to a boil, stirring, for about 30 seconds to thicken the sauce. Add the sesame oil and garnish with cilantro (coriander), if using. Serve with rice.