Wednesday, October 06, 2004


Recipe: Stir-fried Chicken with Cashew Nuts

Tonight's dinner special: Stir-fried Chicken with Cashew Nuts.

This is one of my fav chicken dishes. It's relatively easy to prepare, yet it's good enough to be served in restaurants. Here's what I did:


2 kgs boneless chicken leg
1 tbsp sugar
3 tbsp soy sauce
2 tbsp cornstarch
1 tbsp sesame oil
cooking oil (about 2 rice bowls)
2 small green peppers
1 large yellow onion
pinch of salt
1 packet of salted cashew nuts
2 tbsp Lee Kum Kee hoisin sauce**


1. Remove the skin from the deboned chicken legs. Cut chicken into small, bite-sized pieces.

2. Mix chicken with sugar, soy sauce, cornstarch, and sesame oil. Leave to marinate for at least one hour.*

3. Heat up cooking oil in a wok. The amount of oil has to be enough to cover all the chicken pieces.

4. When the oil starts to smoke, scald the chicken in the hot oil, turning occasionally to make sure the chicken pieces are evenly cooked.

5. Don't overcook the chicken. When they are done, remove from the wok. Drain to remove the excess oil and meat juice.

6. Remove the oil from the wok, leaving about just one tablespoon of oil. Stir-fry the green pepper and onion, with a pinch of salt, for 2 minutes. Remove and set aside.

7. Return the cooked chicken to the wok. Add the hoisin sauce, and toss to mix evenly. Add the peppers and onion, and toss again. Before turning off the fire, add the cashew nuts. Quickly toss to mix evenly.

8. Serve with plain rice.

* If using fresh chicken, you just have to marinate the meat for at least an hour. But with frozen chicken, it's best to marinate it for longer time to tenderize the meat. I used frozen chicken this time, so I left it to marinate overnight in the fridge.

** Hoisin sauce is thick and sweet. If you prefer a more savory taste, substitute it with oyster sauce.



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