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Stir Fried Chinese Chicken with Cashews

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Total Time:
45-60 minutes
Serves:2
Rated 3 based on 100 votes
3
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1 1/2 lb Chicken breasts, skinned, boned & cut into 1 cubes
  • white rice, cooked
  • 1 Egg white
  • 1 tbsp - soy sauce
  • 1 tbsp - cornstarch
  • 1/4 cup - soy sauce
  • 1 tsp - cornstarch
  • 2 tbsp - cider Vinegar
  • 1 tsp - Sugar
  • 1/4 cup - Peanut oil
  • 2/3 cup - unsalted cashews
  • 1 inch square ginger, peeled and quartered
  • 2 scallions, peeled and sliced
  • 1 can water chestnuts, drained and sliced
  • 1 medium green bell pepper, sliced

How to Make

  • Lightly beat the egg white in a small bowl.
  • Add the first measures of soy sauce and corn-starch. Mix well.
  • Add the chicken and toss thoroughly. Let the chicken stand for 15 minutes.
  • Combine the second measure of soy sauce, the second measure of corn-starch, cider vinegar and sugar in a second small bowl.
  • Mix very well.
  • Set the sauce aside. Heat the oil in a large wok or skillet over a medium heat.
  • Add the cashews. Stir fry for about one minute.
  • Use a slotted spoon to remove the cashews.
  • Set aside. Discard 1/3 of the oil.
  • Add the ginger, sliced scallions and water chestnuts to the wok.
  • Stir fry for one minute.
  • Add the chicken cubes, green pepper and sauce.
  • Cook, stirring constantly, until thickened. Discard the ginger pieces.
  • Return the cashews to the wok. Serve over hot, cooked white rice.