Stir Fried Chicken with Cashew Nuts
200gr Chicken breast meat, cut into bite size pieces
1 Medium size onion, cut into thin slices.
3-5 Large dry chilies, deseeded and cut into 1.5 cm (1?) length
1/2 cup unsalted cashews nuts
2 Red long pepper, cut into thin julienne
1 Green banana pepper, cut into thin slices
2 Large cloves garlic, crushed and roughly chopped
3-4 Spring onions, cut into 4cm (1.5?) lengh
1 tbs all propose or tempura flour
10. rice bran oil (or any neutral taste cooking oil)
1 1/2 tbs Fish sauce or Light soy sauce
1 tbs Black soy sauce
1 tbs Oyster sauce
1/4 tsp Salt
1/4 tsp Granulated sugar
1/4 cup Stock or water
Pinch of ground white pepper
Prepare seasoning sauce by mixing all the ingredient. Set aside. Deep fry on medium-low heat the cashews nuts until light golden, drain oil and set aside.
Lightly fry dry chilies until shiny and get beautiful deep red color. Set aside.
Toss chicken pieces in flour, and fry until light golden. Set aside with the nuts and dry chilies.
# Cut the long red peppers into julienne, the onion into thin slices and the green banana pepper into thin slices. Set aside.
On medium heat stir fry the garlic lightly until fragrant. Add onions, and stir fry until slightly transparent.
Add fried cashews nuts, fried dry chilies and fried chicken, toss everything together and stir-fry for 30 seconds.
Add seasoning sauce, stir fry until all the ingredients get a nice color.Add red and green fresh chilies julienne and spring onion. Fast toss everything together, stir frying for another last 30 seconds. Serve hot with white rice.
Thibeault’s Table NOTE: Although this dish is very flavourful, the next time I make it I’m going to marinate the chicken for 30 minutes with a little Shaoxing Wine, Sesame Oil and corn starch and I’ll add ginger to the stir fry along with the garlic.