Stir-fried Chicken with Cashewnuts

Name: Stir-fried Chicken with Cashewnuts
Yield: Serves 4 with 2 Other Dishes
Cuisine: China
Ingredients: 5 ml (1 tsp) potato or tapioca flour dissolved in 10 ml (2 tsp) water; 60 ml (4 tbsp) chicken stock; 75 ml (5 tbsp) peanut or vegetable oil; 2 small cucumbers or 1 large, cut into wedges; 10 ml (2 tsp) oyster sauce; 5 ml (1 tsp) thin or light soy sauce; 5 ml (1 tsp) sesame oil; 2 ml (⅓ tsp) salt or to taste; 2 skinned and boned chicken breasts, about 350 g (12 oz); 5 large spring onions, trimmed, cut into 5 cm (2 in) sections, white and green parts separated; 50–75 g (2–3 oz/½–¾ cup) roasted cashewnuts; 15 ml (1 tbsp) Shaoxing wine or medium dry sherry; 8 turns white peppermill; 10 ml (2 tsp) thin or light soy sauce; 15 ml (1 tbsp) egg white; 2 ml (⅓ tsp) salt; 5 ml (1 tsp) cornflour; 5 ml (1 tsp) Shaoxing wine or medium dry sherry; 2–3 large cloves garlic, peeled and finely chopped

Preparation info

Serves
4
with 2 Other Dishes

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

This dish is the archetypal Cantonese stir-fry, loved by both the Chinese and the non-Chinese, for it combines all the winning elements: a contrast of texture between the tender chicken and the crunchy nuts, harmonious flavouring and wok fragrance. Add to this the nutritious yet healthy quality of every ingredient, and the dish will continue to be popular. Instead of cashew nuts, you can use pine nuts or, at a pinch, even peanuts.

Ingredients

Asia
China
Sauce
Main course

Ingredients

Method