I am going out on a limb and saying that chicken and cashews is probably one of everyoneís 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
: 5 minutes
: 15 minutes
: 4 servings
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 Ĺ cup if your sauce is too thick)
2 tablespoons cornflour plus 2 tablespoons water
2 teaspoons sherry (donít worry if you donít 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
None of the vegetables need much cooking
#Food from the cupboard
The sauce is sweet and salty, the cashews add crunch and texture
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