Recipes - Malaysian & Singaporean

Cashew Nut Chicken
R00591_Cashew-Nut-Chicken


This healthy dish is a great for dinners at home or even lunch. It is so simple to make that you would never order it at a Chinese take-out ever again! Cashew nuts and capsicums add a crunch to this dish while it is complimented by soft, juicy and tender chicken. Cook up this dish for some home-cooked goodness and enjoy it with steamed rice.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

Sauce

3 tbsp chicken or mushroom stock
1 tbsp oyster sauce
1 tsp soy sauce
½ tsp sesame oil
½ tsp salt
1 tbsp sugar
¼ tsp white pepper
1 tsp cornflour

Ingredients

1 chicken breast or chicken thighs (cut into cubes)
4 tbsp cooking oil

Seasoning

½ egg white
1 tsp soy sauce
1 tsp cornflour

Other Ingredients

1-2 tsp Chinese rice wine
1-2 tsp ginger juice (pound ginger to extract the juice)
4 thin slices of young ginger
2 dried mushrooms (soaked till soft, cut into cubes)
1 green capsicum (cut into chunks)

Garnish

50g toasted cashew nuts
2 stalks spring onions (cut into 3 cm lengths)
1 red chilli (thinly sliced)




Steps:
  1. In a bowl, mix all ingredients for the sauce and set aside.
  2. Mix chicken well in the seasoning.
  3. In a frying pan, heat oil and fry the chicken until cooked through. Drain and set aside.
  4. With the leftover oil, add in Chinese rice wine, ginger juice, ginger slices and mushrooms. Fry until fragrant then add in the green capsicum and continue cooking for another 2 mins or so on high heat.
  5. Add in the chicken cubes and mix well. Add in the sauce and stir-fry until it thickens.
  6. Finally, fold in the toasted cashew nuts and garnish with spring onions and thinly sliced red chilli. Serve hot with rice.

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Cashew Nut Chicken

Cashew Nut Chicken

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This healthy dish is a great for dinners at home or even lunch. It is so simple to make that you would never order it at a Chinese take-out ever again! Cashew nuts and capsicums add a crunch to this dish while it is complimented by soft, juicy and tender chicken. Cook up this dish for some home-cooked goodness and enjoy it with steamed rice.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

Sauce

3 tbsp chicken or mushroom stock
1 tbsp oyster sauce
1 tsp soy sauce
½ tsp sesame oil
½ tsp salt
1 tbsp sugar
¼ tsp white pepper
1 tsp cornflour

Ingredients

1 chicken breast or chicken thighs (cut into cubes)
4 tbsp cooking oil

Seasoning

½ egg white
1 tsp soy sauce
1 tsp cornflour

Other Ingredients

1-2 tsp Chinese rice wine
1-2 tsp ginger juice (pound ginger to extract the juice)
4 thin slices of young ginger
2 dried mushrooms (soaked till soft, cut into cubes)
1 green capsicum (cut into chunks)

Garnish

50g toasted cashew nuts
2 stalks spring onions (cut into 3 cm lengths)
1 red chilli (thinly sliced)

Instructions
  1. In a bowl, mix all ingredients for the sauce and set aside.
  2. Mix chicken well in the seasoning.
  3. In a frying pan, heat oil and fry the chicken until cooked through. Drain and set aside.
  4. With the leftover oil, add in Chinese rice wine, ginger juice, ginger slices and mushrooms. Fry until fragrant then add in the green capsicum and continue cooking for another 2 mins or so on high heat.
  5. Add in the chicken cubes and mix well. Add in the sauce and stir-fry until it thickens.
  6. Finally, fold in the toasted cashew nuts and garnish with spring onions and thinly sliced red chilli. Serve hot with rice.

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