October 16, 2006
Cashew Nut Chicken - Read It, Cook It, Love It!
Cashew nuts have a lower fat content than most other nuts. Approximately 75% of their fat is unsaturated fatty acids, plus about 75% of this unsaturated fatty acid content is oleic acid, the same heart-healthy monounsaturated fat found in olive oil.
Because cashew nuts already have a healthful of monounsaturated fats, if you bought raw cashew nuts, all you need is to lightly toast them in a bit of oil to cook it. (Information source: WHFoods.org)
Cashew nuts are a common ingredient in Chinese cooking. I use them for stir-fry with chicken thigh meat. Love it!
Ingredients:
- 2 large chicken leg quarters, deboned and cut into small pieces
- 1 tbsp light soya sauce
- 1 tbsp dark soya sauce
- 1 tbsp corn starch
- 1 cup cashew nuts
- 2 stalks green onions, slant cut into sections.
- 1 small piece ginger, thinly sliced
- 3 cloves garlic, crushed
- 1 tbsp rice wine
- 1 tbsp oyster sauce
Method:
1. Add light soy sauce, dark soy sauce and cornstarch to chicken. Mix well.
2. Heat 1 tbsp of oil in skillet over medium heat, add all the nuts, shaking the pan, toasting the nuts lightly until they turn light brown. Set aside on kitchen towel to drain off excess oil.
3. Use kitchen towel to wipe clean the skillet. Heat up 3 tbsp of vegetable oil. Stir-fry chicken until 80% cooked. Set aside.
4. Stir-fry spring onion, ginger and garlic until fragrant. Add chicken, rice wine and oyster sauce.
5. Fry until the meat is cooked then add in the cashew nuts and stir fry to mix well.
Cooking Tips:
Chicken thigh meat is more tender and smooth than chicken breast meat.
When you are at step 5, do a taste test. If you find the dish a bit bland, then add a bit of light soy sauce and stir-fry a while more to mix. Do not add dark soy sauce as you will make the whole dish look very dark.
Bite This!
More recipes:
Cashew Nut Cookie - Cookie Advice Needed
5 Things You Don’t Know About Me: An Internet Meme
Chicken Recipe (6) - Dried Chicken Curry (Indonesian Style)
Claypot Chicken Rice Without The Claypot
I must! I MUST! I must increase my PUFF!
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October 18th, 2006 at 11:51 am
I love cashews. Sometimes I mixed them with Jelly Belly and eat them as a snack. How can you go wrong with sweet and salty?
October 18th, 2006 at 4:57 pm
Cashews with Jelly Belly? That’s an interesting combination :)
January 31st, 2007 at 9:24 am
Whether the truth, what garlic is useful to heart and whether the garlick extract in capsules as well as fresh garlic is so effective? WBR LeoP
October 9th, 2007 at 5:48 am
Hi, would adding oyster sauce make the dish too sweet? I tried a version of this dish, which used dark soy, light soy and oyster sauce. The result of which was a very sweet sauce that did not taste like what they have at restaurants. Pls advise. Thanks.
October 9th, 2007 at 7:48 am
Try it without the oyster sauce then. See if that works for you :) I prefer mine a bit sweet.