Chicken With Cashews
|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|
|Soy sauce||1 Tablespoon|
|Dry sherry||2 Teaspoon|
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.