I am going out on a limb and saying that chicken and cashews is probably one of everyone’s favourite dishes when they go out for Chinese.
Ok it's not 100% authentic but it is pretty tasty
Here is a simple version you can make at home. Like many recipes, I am providing quantities but you can really adjust it to fit with what you have at home.
If you are organised, you can have this prepared and cooked in the time it takes to steam or microwave some rice to serve it with.
The other good thing about this recipe is that you can have all the ingredients in the cupboard or freezer and whip it up as a quick and tasty dinner without needing to go to the shops for fresh veggies.
Tinned veggies make this easy to whip up as an emergency dinner
Ingredients 2 chicken breasts cut into 1 inch pieces
1-2 handfuls of cashews (roasted, salted or unsalted, whatever you prefer)
100g sliced mushrooms (I used fresh button mushrooms but you could also use tinned mushroom slices)
1 tin bamboo shoots
1 tin corn spears, chopped in half
1-2 handfuls frozen peas
1 cup of water (plus extra ½ cup if your sauce is too thick)
2 tablespoons cornflour plus 2 tablespoons water
2 teaspoons sherry (don’t worry if you don’t have this, just use kejap manis instead of soy sauce)
4 tablespoons of soy sauce
2 teaspoons vegetable oil
1 teaspoons sesame oil
2 teaspoons sugar
3 teaspoons cornflour
Let the chicken marinade while you prepare the other ingredients
Mix together the marinade ingredients in a small bowl until smooth and toss the chopped chicken in.
If your cashews are raw, toast them in a little bit of oil (not necessary if they are roasted).
Heat some oil and toss the chicken in, keeping extra marinade. Fry until mostly cooked and the marinade has caramelised.
None of the vegetables need much cooking
Add the mushrooms, bamboo shoots and corn spears and cook for a minute or two until the mushrooms are almost cooked.
Add peas and the water, toss the extra marinade in and simmer for two minutes until the chicken is cooked through, and the peas are cooked.
Mix together the remaining cornflour with the two tablespoons of water and add to the pan. Stir until the sauce has thickened.
The sauce is sweet and salty, the cashews add crunch and texture
Scatter over the cashews over the top and serve with steamed rice.