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Chicken With Cashews

Western.Chefs's picture
  Cooking oil 4 Tablespoon
  Cashews 4 Ounce, blanched
  Onion 1 , peeled and chopped
  Chicken meat 12 Ounce, cut into small cubes
  Mushrooms 2 Ounce, chopped
  Green pepper 1 , cored, seeded and chopped
  Carrot 1 , peeled and sliced
  Canned bamboo shoot 1 , chopped
  Salt To Taste
  Cornflour 2 Teaspoon
  Sugar 2 Teaspoon
  Soy sauce 1 Tablespoon
  Dry sherry 2 Teaspoon
  Water 1⁄2 Pint

Heat 1 x 15 ml spoon (1 tablespoon) of the oil in a frying pan and fry the cashews until golden brown. Remove from the pan. Add 2 x 15 ml spoons (2 tablespoons) of the oil to the pan. Heat and fry the onion until it is transparent. Remove it from the pan. Fry the chicken until it begins to brown. Add the remaining oil, the vegetables, including the onion, and salt to taste and cook, stirring occasionally, for 5 to 6 minutes.
Mix together the cornflour, a little salt, the sugar, soy sauce, sherry and water in a saucepan. Bring to the boil, stirring all the time, and pour over the chicken. Add the nuts and cook until very hot. Serve at once in warmed bowls.

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