Chicken with Cashew Nuts – my way!
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!
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
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
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