Tender succulent pieces of chicken are combined with sweet, crunchy cashew nuts. The secret of this dish is velveting the chicken in hot water which seals in the juices of the chicken and then stir-frying to give it that special taste.
Its an absolute to love dish and would be a great starter/ side-dish.
Recipe Source ~ Ken Hom (slightly modified)
Cook & Prep time ~ 25 mins
350 gms boneless chicken (breast/thigh), cleaned & chopped to 1cm chunks
1 egg white
1 tsp salt
2 tsp sesame oil
2 tsp cornflour
30 gms cashew (whole)
1 tbsp light soy sauce
1/2 tbsp tomato ketch-up
some shredded spring onion for garnishing
- In a mixing bowl combine the egg white, salt, sesame oil (1tsp) and cornflour mix well and then combine the chicken, give it a good coating. Let it sit in the refrigerator for 15 mins
- Boil water in a pan and when it reaches the boiling point, add the marinated chicken and let it cook for 4 mins (until chicken turns white). Transfer the chicken to a plate
- Heat a wok/pan with the remaining oil then add the cashew nuts and stir-fry until they turn golden brown. To this add the soy sauce and tomato sauce and give it a good stir, now add the chicken and combine, let it cook for 1 minute
- Transfer to a serving platter and garnish with spring onions.
Serve whilst hot... enjoy the soft and crunchy dish