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Chicken with Cashews

Serves: 4

2 whole boneless, skinless chicken breasts (about 1kg or 2lbs)
1 egg white
1 teaspoon cornstarch
1 teaspoon soy sauce
Pinch white pepper
1 large green pepper
1 medium onion

Cornstarch mixture:
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon soy sauce

2 tablespoons peanut or vegetable oil
1 cup raw cashews
1/4 teaspoon salt
1 teaspoon finely chopped ginger
1 tablespoon Hoisin sauce
2 teaspoons chili paste
1/4 cup chicken broth
2 tablespoons chopped green onion

Cut chicken breasts into 2cm (3/4 inch) pieces. Mix the egg white, cornstarch, soy sauce, and white pepper in a medium bowl. Cover and refrigerate for 20 minutes.

Cut the bell pepper into 2cm (3/4 inch) pieces and cut the onion into eighths. Mix the cornstarch, water and soy sauce in a small bowl and set aside.

Heat the wok on high. Add 2 tablespoons of oil and tilt the wok to coat the sides with oil. Add the cashews and stir-fry for about 1 minute or until the cashews are light brown. Remove from wok and drain on a paper towel and sprinkle lightly with salt.

Add the chicken to the wok and stir-fry until the chicken turns white. Remove the chicken from the wok.

Add 2 more tablespoons of vegetable oil and tilt the wok to the coat the sides with oil. Add the onion and ginger; stir-fry until the ginger is light brown. Add the chicken, bell pepper, Hoisin sauce and chili paste; stir-fry 1 minute. Add the chicken broth and bring the mixture to a boil. Stir in the cornstarch mixture and cook until thickened. Sprinkle the mixture with the cashews and green onion and serve.

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