After a years long and very unscientific study involving observing friends and family order at various Thai and Chinese restaurants I have determined that Cashew Chicken is a ridiculously popular dish. Despite this, I don’t remember having made it before.
Anyway, while I am amped up on stir fries this week I decided I should break that trend, I found this one in a book and made it the other night. It turned out well, I liked the basic coating, as it was a lighter version of coated fried chicken.
What I used:
- Three chicken thighs
- Half cup of cornstarch
- One egg
- Broccoli florets
- A red pepper sliced
- Half an onion sliced
- Soy sauce
- Oyster sauce
- Handful of cashew
- Several spring onions sliced
What I did:
- Cut the chicken into strips
- Dip them in a beaten egg then in cornflour
- Fry the chicken pieces up in an oiled wok, remove to paper towel lined bowl
- Once removed fry up broccoli then add onion and pepper
- Add 2T soy sauce, 2T sherry and 1T oyster sauce, stir together.
- Add chicken back into the wok, stir together sliced spring onions and cashews.
- Serve over rice.
Last night, just to mix it up a bit I made potatoes au gratin. Tonight I am returning to Asia with Lemongrass Marinated Beef….which reminds me I should go make the marinade.