Chicken with Cashew Nuts

Chicken with Cashew Nuts – my way!

Pane-Bistecca

Chicken with Cashew Nuts is known throughout the Asian area. However, it is an American Chinese dish, that means, not one that has been cooked in China from ancient times. I already have such a lighter dish here on the blog. This time I spiced up the sauce, I took typical Chinese ingredients.

There is a deep-fried version that originated in Springfield, Missouri! A Chinese chef, David Leong, first served it at the Grove Supper Club in 1963. He had realized that Americans liked deep-fried chicken, so he combined it with a typical Chinese sauce and sprinkled some cashew nuts on top. And that’s how Chicken with Cashew nuts was born!

Prep time

15 min

Cooking time

25 min

Portions

Total time

40 min

Ingredients

Approx. 60 g unsalted Cashew Nuts, roasted in a fat-free pan.
600 g Chicken Breast without skin, cut into cubes
Salt and Pepper
1 handful of Snow Peas
1 handful of small Corn Cobs, halved
2 Onions, coarsely chopped
2 Knoblauchzehen, gehackt
3 Spring onions, cut into 2-3 cm long pieces
2 tbsp Oil

Sauce

1 tbsp Rice Vinegar
3 tbsp Soy Sauce
3 tbsp Oyster Sauce
¼ tsp Salt
½ tsp Pepper
¼ tsp Sesame Oil
60 ml Water
2 tsp Cornstarch

Instructions

Step 1

Mix the ingredients of the sauce together.

Step 2

Heat the oil in a wok and fry the onions with the garlic. Add the vegetables and stir-fry on high heat for about 3-5 minutes. Set aside.

Step 3

In the same pan, fry the meat seasoned with salt and pepper until well done. Add the vegetables and also the scallions. Mix well and cook briefly, then mix and add the sauce.

Step 4

Immediately mix and turn everything well and then add the nuts. Serve with white rice and Lotus Chips.

Notes

Chinese? Thai? Who knows it?

Chicken with Cashew Nuts – my way!