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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Stir fry chicken with vegetable and cashew nut. Ingredients:
1 1/2 lbs chicken thigh pieces, 1/2 inch cube |
1 teaspoon cornstarch |
1 tablespoon soy sauce |
1 tablespoon oyster sauce |
1 teaspoon sugar |
1 tablespoon oil |
1 cup celery, cube |
1 cup onion, cube |
1 cup water chestnut, cube |
1 cup bamboo shoot, cube |
1 cup mushroom, slice |
2 garlic cloves, minced |
2 cups frozen peas and carrots |
oil |
salt |
2 cups chicken stock |
2 tablespoons oyster sauce |
cornstarch paste |
1 teaspoon sesame oil |
1 cup cashew nuts |
Directions:
1. In a bowl add in chicken, soy sauce, oyster sauce, sugar and oil mix together and set aside for 30 minutes.
2. Heats a wok over high heat and coat with oil when in start to smoke add in the chicken mixture and stir fry and when it turns pink remove from the wok. Pour into a bowl and set aside. Reheat the wok and coat with oil add celery, onion, water chestnut, bamboo, mushroom, garlic, pea and carrot stirring together and season with salt. After about two minutes pour into chicken stock and bring to a rolling boil. Add back the chicken meat and thicken with some of the cornstarch roux. Blend well and add in the oyster sauce, sesame oil and cashew nut.
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