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!
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