Diced Chicken With Cashew Nuts

This Diced Chicken With Cashew Nuts is my easy Filipino version of this Chinese chicken dish. This is one of my favorite recipes among its many versions because of its simplicity and ease of preparation. 

The only thing that takes time in the process is the chopping and peeling of the vegetables to make them suited for stir-frying. 

In this recipe I used chicken thighs which I deboned and marinated in soy sauce, Shaoxing rice wine, ground pepper and cornstarch. 

The vegetables can be anything you fancy suitable for stir-frying like snow peas, green peas, carrot slices, mushrooms, broccoli and of course do not forget the cashew nuts which I roasted in the turbo oven, it surely adds to the dish texture and crunch. 

I also used here a cup of seasoned broth which is actually water plus chicken powder, sugar, oyster sauce and cornstarch. This broth gives the dish enough sauce for the white rice we love. 

This truly is a tasty dish, try it!

Diced Chicken With Cashew Nuts

Ingredients:

2   Tbsp.    Cooking oil

2    tsps.    Minced  garlic

2    tsps.    Minced ginger

1/2 cup      Green peas

1/2 cup      Carrots, halved and thinly 

                  sliced

1/2 cup.     Turbo toasted cashew halves

1    tsps.     Sesame oil

 

Seasoned Broth:

1   cup       Chicken broth

1   tsp.       sugar

1 1/2  tsps. Oyster sauce

2   tsps.      Cornstarch

Chicken Mixture:

1   cup        Chicken thighs, deboned

1   Tbsp.      Soy sauce

1   Tbsp.      Shaoxing rice wine

1   tsp.         Cornstarch

                    Ground pepper

Procedure:

1.    Chicken Mixture:  Combine chicken,  ground pepper, soy sauce, wine and cornstarch. Let stand for severa minutes.

2.     Heat oil on high, sauté the garlic    

and ginger in the hot oil. Add the chicken  mixture and stir-fry until chicken is half-cooked, 1-2 minutes. 

3.     Pour in the seasoned broth. Continue cooking until chicken is tender. 

4.     Add the vegetables, cashew and the sesame oil. Season to taste with salt   and pepper. 

5.    Serve hot with white rice. Share and  Enjoy!  

Chicken Tinola Soup

Ingredients:

     1 kilo chicken legs and thighs, cut up

     2 pieces sayote, cleaned and sliced

     2 cups malunggay leaves, washed and drained

     2 Tablespoons fish sauce

      6 cups water 

      6 cloves garlic, pounded

      2 Tablespoons ginger, sliced thinly

      1 onion, sliced

      1 teaspoon salt

   1/2 teaspoon ground black peppercorns

      3 Tablespoons cooking oil

 

 

 

Procedure:

         Saute the garlic, ginger and onions in hot oil. Add the chicken pieces and saute some more.      Cover for 2 minutes. Add the broth or water, cover, bring to boil then reduce heat to simmer for 20 minutes. Add the cut up sayote, cover and cook  for 10 minutes. Add the malunggay leaves then season with salt, fish sauce and ground black peppercorns. Cover and cook for 2 more minutes. Serve hot.

  
Note:  Native chicken is best for this dish, but cooking time takes longer.