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Cashew Chicken

Recipe

A Chinese classic.

Serves:  4 people | Prep time:  15 minutes | Cooking time:  40 minutes

Chinese | Main

Ingredients

  • 4 Garlic Cloves
  • 1 Onion
  • 1 Carrot
  • 1 Red Pepper
  • 145g Baby Corn
  • 2 Spring Onions
  • 100ml Vegtable Oil
  • 300ml Water
  • 1tbsp White Wine
  • 100g Cashews
  • 320g Basmati Rice

For the marinade

  • 500g Boneless Skinless Chicken Thighs
  • 3/4 tsp Salt
  • 3/4 tsp Ground White Pepper
  • 1 1/2 tbsp Light Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 1 tbsp Cornflour
  • 2 tbsp Water

Method

  1. Start by marinating the chicken. Chop the chicken into bite-sized pieces and get it in a medium mixing bowl. Add the light soy sauce, dark soy sauce, salt and white pepper.
  2. In a mug, combine the cornstarch and water to make a slurry. Add to the chicken, mix to combine and leave to marinate for at least 20 mins.
  3. Meanwhile, mince the garlic, roughly chop the onion, carrot, red pepper and baby corn, and thinly slice the spring onions.
  4. Wash your rice three times until the water runs clear. Drain, then transfer to a saucepan and add enough water to reach just below your first knuckle. Bring to the boil over a medium-high heat, then turn the heat to low, cover with a lid and cook for 12 mins.
  5. Add the vegetable oil to a clean wok set over a medium-high heat. Cook the chicken for 4 mins (reserve the marinade for later) then remove and set aside.
  6. Set the wok over a medium heat, add the minced garlic and white onion and stir fry for a minute. Add the carrot and pepper and stir fry for 3 mins then add the par-cooked chicken and the reserved marinade. Bring to a boil then add the water. Cook, stirring, for another few minutes until the sauce has thickened.
  7. Add the white wine, pouring it in from the edge of the wok into the sauce. Add the thinly sliced spring onions and the cashews and stir fry for 30 seconds. Serve with rice and enjoy.