Cashew Chicken Celebrate Chinese New Year in style with this tasty dish.
Ingredients: For the chicken
450g boneless chicken breasts, skinned 1 egg white 1 tsp salt 2 tsp corn flour 310ml groundnut (or peanut) oil or water 2 tsp groundnut (or peanut) oil 55g cashew nuts 1 tbsp shaoxing rice wine or dry sherry 1 tbsp light soy sauce 1 tbsp spring onions, finely chopped, for garnish
Method: Cut the chicken into 1cm cubes. Mix with the egg white, salt and corn flour in a small bowl and chill in the refrigerator for 20 minutes.
For the vegetables: 225g bean sprouts 1 red pepper 1 green pepper Red or green chilli 225g water chestnuts, 2 tbsp groundnut oil 1½ tbsp garlic, finely chopped 2 tsp fresh ginger, finely chopped 6 spring onions, shredded 1 tsp salt ½ tsp freshly ground white pepper 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp whole yellow bean sauce 2 tbsp shaoxing rice wine or dry sherry 5 tbsp chicken stock or water
Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking remove the wok from the heat. Immediately add the chicken, stirring vigorously to prevent it from sticking. The chicken will turn white after a couple of minutes. Drain off the excess oil and reserve the chicken on a plate
Wipe the wok or pan clean with kitchen roll. Heat it until it is very hot, add 2 tbsp oil and the cashew nuts and stir-fry them for 1 minute. Add the rest of the ingredients. Return the chicken to the wok and stir-fry the mixture for another 2 minutes. Reserve the chicken to a plate again. Make the vegetables: trim the bean sprouts at both ends. Chop the peppers into bit-size pieces and finely shred the chillies and the water chestnuts.
Heat a wok or large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir fry for 15 seconds. Then add the bean sprouts, shredded chilli, peppers and shredded water chestnuts and stir fry for about 1 minute. Then add the rest of the ingredients and stir-fry for about 3 minutes until it is well mixed and heated through. Return the chicken to the pan for a final stir. Serve at once with some steamed rice, garnished with spring onions.
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