Chicken with Cashew Nuts
(Chinese Takeaway Style)
Servings 1 portion
Equipment
- 1 Wok or Large Frying Pan
Ingredients
Chicken
- 1 chicken breast, sliced
- Pinch sea salt
- Pinch white pepper
- Pinch msg
- 1 teaspoon vegetable oil
- 1 tablespoon water
- 1 teaspoon potato starch or cornflour
Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- Dash dark soy sauce
- 1/2 teaspoon tomato ketchup
- Pinch white pepper
- Pinch msg
- 125 ml light chicken stock
Stir-Fry
- 1 tablespoon sunflower oil
- 1/2 onion roughly chopped
- 1/2 carrot thinly sliced
- 1 small handful tinned bamboo shoots rinsed, drained and sliced
- 1 small handful tinned water chestnuts rinsed, drained and sliced
- 1 handful raw cashew nuts see notes
- 1 generous teaspoon chopped garlic in oil
- 1 teaspoon potato flour or cornflour mixed with 1 tablespoon water
- 1 tablespoon rice wine
- Dash sesame oil
Instructions
- In a bowl, add the sliced chicken, sea salt, white pepper, MSG, potato starch, sunflower oil and water. Mix well and set aside. In a separe small bowl, add the oyster sauce, light soy sauce, dark soy sauce, ketchup, white pepper, MSG and light chicken stock. Mix well and set aside.
- Heat a small pot with water and bring to the boil. Add the marinated chicken, bring back to a boil and simmer for 1-2 minutes until the chicken is sealed. Drain through a colander.Heat a wok or large frying pan over a medium-high heat. Add the sunflower oil. Add the sliced onion, carrot, bamboo shoots, water chestnuts and cashew nuts and stir-fry for 1 minute. Add the chopped garlic in oil and chicken and stir fry for another 30-40 seconds. Add the prepared sauce, mix well and simmer for 1-2 minutes until the sauce reduces slightly. Add the potato starch and water mix, stirring well (all of the mix may not be needed). Add rice wine and sesame oil and mix well once more.
- Transfer to a serving plate and serve with egg fried rice and prawn crackers.