I think the beauty of Chinese stir-fries lies in its versatility and quick preparation time. We can almost create any stir-fry dish with whatever meat and/or vegetables we have in the fridge so long we have oyster and light soy sauces – which I’d say are the most useful, must-have sauces for every kitchen.
Stir-fries are most suitable for weekday dinners especially if you’re working and have little time to prepare feast-like dinners. Just briefly marinate the meats and drop them into the wok when you’re back home. Quick, easy and so hassle-free.
This dish is one of our favourites. Its savoury, salty sauce goes very well with rice. You can easily make adjustments to the recipe according to your preferences. For example, if you like your chicken to be crispy, then dust them with some corn flour and shallow fry them with more oil till they turn a nice golden brown. If you don’t like the taste of raw peppers, then stir fry them longer till they are nice and soft. Bon appétit.
Cashew Chicken Recipe
Ingredients (serves 2)
1 deboned chicken leg, remove skin & cut into bite-size pieces
1/2 red bell pepper, cut into bite-size wedges
1/2 green bell pepper, cut into bite-size wedges
1 yellow onion, peeled & sliced
1/4 cup cashew nuts
1/2 tbsp olive oil
drizzle of sesame oil
Marinade for chicken:
1 tsp corn starch
1 tsp light soy sauce
1 tsp sesame oil
1 tbsp Chinese cooking wine
Seasoning: (mix in bowl)
1 1/2 tbsp oyster sauce
1/2 tsp sugar
2 tbsp water
1. Marinate chicken and set aside for 15 minutes.
2. Heat olive oil in a pan and saute the onions. Add the chicken and stir fry till meat is no longer pink.
3. Add the peppers and seasoning. Stir fry for about 1 minute or longer if you like your peppers more tender.
4. Drizzle a little sesame oil over and stir in the cashew nuts.