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Chicken - Chinese-style, with Cashew Nuts & Vegetables
Very quick to make, especially if you have all the ingredients measured and spread out in front of you.
Serve with plain boiled or egg-fried rice.
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For 4 helpings:
½ pint/300ml Chicken Stock, flavoured with a slice of fresh Ginger Root and a slice of Onion
1 lb/500gr Chicken Breast Meat, with the skin removed, then cubed
3 tablespoons (45ml) Yellow Bean Sauce
10 oz/300gr Carrots, sliced on a diagonal
10 oz/300gr Bamboo Shoots, drained from a tin, then sliced
1 teaspoon (5ml) Cornflour, dissolved in a little cold water
2 Spring Onions, cut into 1 ins/2.5cm pieces on the diagonal
10 oz/300gr Unsalted Cashew Nuts – carefully toasted for 1 minute under the grill
1. Poach the chicken pieces in the stock for 5 minutes then remove the meat, setting this aside.
2. Remove the ginger and onion slice from the stock, then add the yellow bean sauce, sliced carrots and bamboo shoots and cook for a further 2 minutes.
3. Return the chicken to the pan, add the cornflour - making sure it's completely dissolved. Stir well in.
4. Stir in the cashew nuts and spring onion slices.