Stir Fried Chicken and Cashew Nuts

Skinless an boneless chicken thigh meat, marinated in a delicious sauce then stir fried with mixed vegetables and cashew nuts.

A really quick and easy recipe which rivals your local Chinese take-away. I use thigh meat as it works far better in stir fry dishes than breast meat.  The wonderful flavours in this dish come from the marinade and are locked in by cooking quickly over a very high heat. This is so easy that really anyone should be able to make this dish.

Serve with your choice of boiled rice, fried rice or egg noodles.

 

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Serves two

Cooking time – less than 10 minutes

Ingredients

6-8 boneless and skinless chicken thighs – cut in half

25g cashew nuts – soak in water for 30 minutes before cooking

2 tbsp. wok oil

150g sliced water chestnuts

1 carrot – peel, thinly slice into discs

1 stick celery – dice

1 red pepper – dice

1 medium size white onion –  slice or cut into small chunks

For the marinade:

3 dessert spoons soy sauce

3 dessert spoons vinegar

3 dessert spoons honey

3 dessert spoons oyster sauce

1 dessert spoon sesame oil

1/2 tsp five spice

Thumb sized piece of peeled root ginger – cut into fine matchsticks

1 red chilli – deseed and finely slice

5 cloves garlic – peel, crush, finely chop

Method: Mix all the marinade ingredients in a bowl until combined, add the chicken, cover and marinade at room temperature for 45-60 minutes. You can marinade for longer in a fridge, just remember to take it out 30 minutes before cooking to bring back to room temperature for even cooking.

Cooking instructions

Heat 2tbsp of wok oil in a wok or large frying pan until smoking hot. Use tongs to remove the chicken from the marinade and add to the hot pan, take care as it will spit as the chicken meets the oil. Stir fry the chicken on a high heat for 3-4 minutes until the chicken browns and starts to caramelise.

Change your stirring spoon for hygiene then add the cashew nuts (discard the soaking water), carrots, water chestnuts, celery, onion and red pepper. Stir fry for  2 minutes on your cookers highest heat setting to cook the vegetables but retain some crunch.

Pour in the marinade and stir through the dish, then use the stirring spoon t push the chicken and vegetables to the sides of the pan so the marinade heats through. Let the marinade bubble away and reduce slightly for 1 minute.

Give the dish a good stir, remove from the heat and serve immediately, enjoy!

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Published by

Ferret Chef

I live in Edinburgh, Scotland. With a love of travel and food, I have travelled the globe for authentic and great tasting food. I am a former Pharmacist turned recipe blogger following a life changing car accident. I have been left with very poor mobility and severe pain, cooking is my escape with the help of my wonderful wife. I love good food whether it is comfort food or an exotic curry. I am not a fan of pretentious food or food snobbery.

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