Chicken cashew nut is an easy chinese food classic and possibly the chinese dish we cook most. I prefer thigh meat, it stays moist and just seems to have more flavor.
What you need
1 egg separated
2 teaspoons cornflower (maizena)
6 chicken thighs cubed(or 4 breasts)
1 green pepper cubed
1/2 teaspoon crushed garlic
3-4cm piece of finely grated ginger
handful of plain cashew nuts
2 tablespoon light soy sauce
2 tablespoon rice wine/sherry
1 teaspoon sugar
Salt and pepper
Place the cashew nuts in a hot dry pan, tossing from time to time until they are golden brown and you can smell their aroma, remove and set aside.
Mix together the egg white and maizena, add the chicken cubes and mix thoroughly, ensuring each piece is coated. This gives the chicken its shiny coat and thickens the sauce.
In a hot wok or pan with a little oil add the ginger, garlic and chicken stir fry for a few minutes until the chicken is white on the outside, add the peppers and stir fry for another 2 minutes.
Add the soy sauce, a splash of water, sherry, a pinch of salt, a grind of black pepper and sugar, stir and cook for about 2-3 minutes until the sauce thickens then add the cashews and toss to combine everything evenly.
Serve with rice.
You can also add 1 red/green pepper cut into squares as a nice addition.