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| Recipe from: thibeaultstable Image Credit: Ann |
Stir
Fried Chicken with Cashew Nuts
“Although
this dish is very flavorful, the next time I make it I'm going to marinate the
chicken for 30 minutes with a little Shaoxing Wine, Sesame Oil and corn starch
and I'll add ginger to the stir fry along with the garlic.” Ann
Ingredients:
200 grams chicken
breast meat, cut into bite size pieces
1 medium size
onion, cut into thin slices.
3-5 large dry
chilies, deseeded and cut into 1.5 cm length
½ cup
unsalted cashews nuts
2 red long peppers,
cut into thin julienne
1 green
banana pepper, cut into thin slices
2 large
cloves garlic, crushed and roughly chopped
3-4 Spring onions
cut into 4cm length
1 tablespoons
all propose or tempura flour
1 ounce rice
bran oil (or any neutral taste cooking oil)
Seasoning
sauce:
1½ tablespoons
fish sauce or light soy sauce
1 tablespoons soy sauce
1 tablespoons
oyster sauce
¼ teaspoon salt
¼ teaspoon granulated
sugar
¼ cup stock
or water
Pinch of
ground white pepper
Steps:
Prepare
seasoning sauce by mixing all the ingredient. Set aside.
Deep fry on
medium-low heat the cashews nuts until light golden, drain oil and set aside.
Lightly fry
dry chilies until shiny and get beautiful deep red color.
Set aside.
Toss chicken
pieces in flour, and fry until light golden.
Set aside
with the nuts and dry chilies.
Cut the long
red peppers into julienne, the onion into thin slices and the green banana
pepper
into thin slices.
Set aside.
On medium
heat stir fry the garlic lightly until fragrant.
Add onions,
and stir fry until slightly transparent.
Add fried
cashews nuts, fried dry chilies and fried chicken, toss everything together and
stir-fry
for 30 seconds.
Add seasoning
sauce; stir fry until all the ingredients get a nice color.
Add red and
green fresh chilies julienne and spring onion.
Fast toss
everything together, stir frying for another last 30 seconds.
Serve hot
with white rice.
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