The original Chinese
version would have been made with peanuts because
cashew nuts do not feature in Chinese cookery.
Nevertheless, this dish uses the best Chinese
principles: stir-frying to seal in the juices of the
chicken, and then stir-frying again with spices to
Serving Size: 3 ~ 4
8 ounces (225 g)
boneless chicken breasts, skinned and cut into 1/2
1 egg white
1 teaspoon salt
1 teaspoon cornstarch
5 fluid ounces (150 ml) cooking oil (vegetable or
2 ounces (50 grams) cashew nuts
2 teaspoons dry sherry or
1 tablespoon light soy sauce
1 tablespoon spring onions, finely chopped as
garnish (if desired)
Add the marinade ingredients to the chicken cubes,
mixing with chopsticks and adding the cornstarch
last. Allow the chicken to marinate in the
refrigerator for 15 - 20 minutes. While the chicken
is marinating, mix together the dry sherry and light
soy sauce and set aside.
Heat the wok and add oil. When the oil is ready, add
the chicken cubes and stir-fry on medium heat,
stirring quickly to ensure that the chicken does not
stick to the wok, until it turns white. Remove the
chicken from the wok and set aside.
Clean the wok with a paper towel and add one
tablespoon of oil. When the oil is ready, add the
cashews and stir-fry them for about 1 minute. Add
the chicken, and the sherry/soy sauce mixture.
Stir-fry the dish for about another 2 minutes. If
you don't like raw spring onions, you can add them
to the dish at this time. Otherwise, remove the dish
from wok, garnish with spring onions, and serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy