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Tsingtao Drinkaware

Stir-fried Diced Chicken with Cashew Nut

Recipe supplied by 2009 winner, Gourmet Garden, London
ChickenwithCashewNuts.jpg

What you'll need:

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Ingredients

Ingredients

  • 120g of Lean Chicken (Diced into 1cm cubes)
  • 60g of Carrot (Diced into 1cm cubes)
  • 60g Water Chestnut (Diced into 1cm cubes)
  • 60g Bamboo Shoot (Diced into 1cm cubes)
  • 2 Cloves of Garlic (Crushed and Chopped)
  • 60g of Cooked Cashew Nuts
  • 2 Tablespoons of Oil
  • 100ml of Water
  • 1/2 Teaspoon of Sesame Oil
  • 1 Teaspoon of Shaoxing Wine
  • 1/4 Teaspoon of Corn Flour mixed with 2 Tablespoons of Water

Seasoning

  • Teaspoon of Crushed Yellow Bean Sauce
  • 1/4 Teaspoon of Oyster Sauce
  • 1 Teaspoon of Light Soy Sauce
  • Few Drops of Dark Soy Sauce
  • 1/4 Tablespoon of Sugar

Marinating Sauce

  • 1 Tablespoon of Ginger Wine
  • 1 Teaspoon of Light Soy Sauce
  • A Pinch of Sugar
  • 1/4 Teaspoon of Baking Powder
  • 1 Tablespoon of Water

Instructions

  1. Blanch the carrot, water chestnut and bamboo shoots for 15 seconds.
  2. Heat up oil and stir-fry the garlic at low heat until fragrant and aromatic.
  3. Add in chicken and stir-fry at medium heat for 45 seconds.
  4. Add in the carrots and remaining ingredients and stir-fry for 15 seconds.
  5. Add in water and seasoning. Cover with tight lid for 1 minute.
  6. Add in the cashew nuts, sesame oil, wine and thicken with corn starch.
  7. Try serving with a cold bottle of Tsingtao Beer.
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