This is the first weekend when none of us at home is ill or down with flu or some kind of strange bacterial infection. The last two weeks were depressing because the first week was the boy’s turn and he had a very persistent fever that refused to come down and which broke only at day seven. And then it was our turn and because I had fever over two days I could neither focus on work nor on chores at home. I’m so glad things are back to normal this weekend.
And so the dish to prepare at home this weekend has got to be simple because I’m still not up to any challenges and standing in the kitchen for hours. This easy dish of cashew nut chicken stir-fry is easy to prepare and goes well with plain rice. The boy doesn’t like the crunchy cashew nuts though so for him it’s half the dish down but he can have as much of the chicken as he likes. The cashew nuts need to be cooked well to compliment the dish – you can try grilling or roasting them first before you combine with the chicken in the pan.
- Chicken breast: 2 fillets, diced
- Light soy sauce: 2 tsp
- Salt: a pinch
- White pepper: a pinch
- Water: 4 tsp + 2 tsp + 4 tbsp
- Cornflour: 2 tsp + 2 tsp
- Oil: 4 tbsp
- Garlic: 2 cloves, finely chopped
- Shaoxing wine: 2 tsp
- Dark soy sauce: 2 tsp
- Sugar: 2 tsp
- Sesame oil: 2 tsp
- Oyster sauce: 2 tsp
- Cashew nut: 12, roasted
- Coriander: 1 stalk, roughly chopped
- Marinate chicken breast with light soy sauce, salt, white pepper, 4 tsp water and 2 tsp cornflour. Leave to chill overnight in fridge.
- Heat oil in wok. Saute chicken till lightly browned.
- Combine garlic, shaoxing wine, dark soy sauce, sugar, sesame oil, oyster sauce and 2 tsp water. Stir into chicken mixture and combine evenly.
- Stir in 2 tsp cornflour and 4 tbsp water mixture as well as the cashew nuts.
- Cook till thickened.
- Garnish with coriander to serve.