Cashew Chicken

 

Ingredients:

2 chicken thighs (boneless and skinless, cut into bite-sized pieces)

1 tbsp. corn flour (for coating)

1/2 cup broccoli florets

1/3 cup fried cashews

1/4 red bell capsicum (cubed)

2 garlic cloves (peeled and chopped)

1/2 tsp. grated ginger

1 sprig spring onion (cut into 1 1/2" length - for garnish)

2 tablespoon cooking oil (divided)

Sauce: (Mix in a small bowl)

1 1/2 tbsp. light soy sauce

1 1/2 tbsp. oyster sauce

1/2 tbsp. honey

1/2 tbsp. rice vinegar

1/2 tsp. sesame oil

3 tbsp. chicken broth or water

1 tsp. corn flour

Methods:

1. In a bowl, toss chicken pieces with 1 tbsp. corn flour.  
2. Heat 1 tbsp. oil in a skillet or wok over medium heat.  Add chicken and cook until lightly golden and cooked through.  Remove from skillet into a plate and set aside.
3. In the same skillet, add remaining 1 tbsp. oil and stir in broccoli, red capsicum, garlic and ginger.  Stir fry until the veggies are tender-crisp.
4. Return the chicken to the skillet.  Pour over the sauce and stir to coat.  Cook for 1-2 minutes until the sauce thickens.  Add cashews and toss to combine.
5. Remove from heat onto a serving dish.
6. Garnish with spring onion.
7. Serve hot with freshly cooked rice.

I adapted this recipe from 'Mediterranean Diet & Recipes For Beginners' by Chuck Lombardi with slight adjustment to suit my cooking preference.