Chicken and Cashew Nuts #asianpersuasion

I live with the most adorable asian flat mate. Not only is he an amazing cook, but he has the ability to whip up anything asian. After having asian with drawls from his fantastic cooking as he hibernated in honour of his dissertation, I took it upon myself to continue on with the asian cooking in our household and made my favourite meal – chicken and cashew nuts (the mild version). Now I am do spicy, and recommend throwing in a chili pepper for those who enjoy a hotter dish, but I needed something easy I could whip up for leftovers at lunch without blowing my mouth off! This recipe, if served with rice, makes enough for a few meals which is excellent.

 

Ingredients:

  • 500 g chicken
  • gruondnut oil
  • corn flour x1 tbls spoon
  • egg x1
  • salt
  • white pepper
  • bell pepper x1
  • onion x1
  • mange tout packet
  • chicken stock
  • soy sauce
  • cashew nuts
  • spring onions
  • jasmine rice

 

Steps:

1) Mix corn flour and egg to make a mix for the chicken. Dunk the chicken in the mix and put into the wok with groundnut oil. Sprinke salt.

2) Add in bell peppers and onions and mange tout and spring onions as desired once chicken is almost done cooking.

 

in pan 2

3) Mix in half a cup of chicken stock and cashews once chicken is thoroughly cooked.

In pan

 

4) Add soy suace to taste, usuall about 5 tbls.

5) Serve with jasmine rice.

 

Chicken and Cashew 2 bowls

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