Stir-Fried Chicken with Cashews

Name: Stir-Fried Chicken with Cashews
Cuisine: China
Ingredients: 1 teaspoon finely chopped ginger; 1 teaspoon sea salt; 1 teaspoon vegetable oil; 1½ teaspoons light soy sauce; 1 teaspoon sugar; 1 small knob of ginger, peeled and finely sliced; 1 tablespoon vegetable oil; 350 g (12 oz) free-range or organic chicken thigh fillets, skin on, diced; 1½ teaspoons shaoxing; 40 g (1½ oz/¼ cup) cashews, roasted; 3 tablespoons fresh chicken stock; 4 celery stalks, sliced on the diagonal

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is the simplest version of this delicious dish — the texture and taste of chicken and cashews is delightful. You can also stir-fry a couple of large dried chillies, deseeded and roughly chopped, and add a pinch of Sichuan pepper at the end.

Ingredients

350 g (12 oz) free-range or organic chicken thigh fillets, skin on, diced
1

Asia
China
Main course

Method

To make the marinade, mix together the shaoxing, oil, soy sauce, ginger, sea salt and sugar, add the chicken, and leave to marinate for 20 minutes.

Heat a wok until just smoking. Add the vegetable oil and, when hot, add the ginger and stir-fry for 10 seconds, or until fragrant, then add the chicken mixture, spreading it evenly around the wok. Cook undisturbed for 1 minu