Cashew nut chicken

Quick and easy stir-fried chook cooked in a sauce that's salty and slightly sweet, finished with a good serve of cashews. Simple and incredible.

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Nuts and Seeds

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 large chicken breast fillet (about 250 g), cut into 2-cm cubes
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp cornflour
• 60 ml (¼ cup) vegetable oil
• 3 slices ginger, bruised
• 1 small brown onion, cut into 3-cm chunks
• ½ red capsicum, cut into 3-cm chunks
• 2 garlic cloves, peeled and roughly chopped
• 1 tsp cornflour, mixed with ¼ cup cold water
• 155 g (1 cup) unsalted roasted cashew nuts
• steamed rice, to serve

Sauce

• 1 tbsp dark soy sauce
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 2 tbsp white vinegar
• 1½ tsp sugar
• ½ tsp sesame oil
• 2 tbsp chicken stock or water

Serves 4 as part of a shared meal.

Instructions

1. For the sauce, combine all the ingredients in a bowl and set aside.
2. Place the chicken, soy sauce, Shaoxing wine and 1 tsp cornflour in a bowl and stir to combine well. Heat the wok over high heat until very hot. Add 2 tablespoons of the oil around the edge of the wok, letting it run down into the centre. Add the chicken and fry for about 3 minutes or until browned. Remove from the wok.
3. Add the remaining oil to the wok, then add the ginger, onion and capsicum and toss for 1-2 minutes or until just starting to soften. Add the garlic and toss for about 30 seconds or until lightly browned. Add the sauce and bring to a simmer.
4. Return the chicken to the wok and toss to combine well. Add the cornflour mixture and toss until the sauce has thickened to a silky consistency. Toss through the cashews and serve with steamed rice.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Nuts and Seeds

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G