|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
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)
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
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.
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.
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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