Sunday, April 21, 2013

Cashew Nut Chicken

Cashew Nut Chicken
Serving: 4paxs

  • 2 Drumstick Chickens and 1 Chicken Breast (Boneless)
  • 1 Onion
  • 1/2 Green and 1/2 Red Pepper
  • Cashew Nut

  • Corn Stach
  • Rice Wine
  • Sesame Oil
  • 2 tablespoon Oyster Sauce 
  • 2 teaspoon Soy Sauce 
  • 2 teaspoon Fish Sauce
  • 3 tablespoons water
  • dashes white pepper powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon rice wine
  • Salt to taste


  1. Cut the chicken into cube. Marinate it about 30minutes.
  2. Heat up the wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
  3. Add another 1 tablespoon of cooking oil into the wok and add in the garlic slices, bell peppers and onions.
  4. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
  5. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like.
  6. Add in the cashew nuts and do a few quick stirs. 
  7. Dish out and serve the Cashew Chicken hot with steamed white rice.


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