15
Submitted by Chef floWer
"A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically altering the flavour. When I make this again I would add cashews to the wok to allow them to warm a little instead of sprinkling them at the end. The recipe said the yields is four servings but we had small servings for three people. This recipe is from 'Cooking with Love' by Friends of Karen, Inc Does not include marinating time."
photo by Peter J 
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
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ingredients
- 2 chicken breasts, diced
- 6 tablespoons corn oil or 6 tablespoons peanut oil
- 1⁄2 cup bamboo shoot, diced
- 1⁄2 cup green peppers or 1/2 cup green capsicum, diced
- 2 tablespoons hoisin sauce
- 1⁄4 cup cashew nuts
-
Marinate
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 teaspoons cornstarch or 2 teaspoons cornflour
- 2 teaspoons oil
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directions
- In a bowl add soy sauce, water, cornstarch and oil to form the marinade. Mix well until the cornstarch as dissolved.
- Add to the marinate chopped chicken breasts, mix well cover and marinate for 1 hour in refrigerator.
- Heat oil in Wok until hot, add bamboo shoots and green capsicum. Stir-fry for a few minutes.
- Remove bamboo shoots and green capsicum with slotted spoon or any spoon which drains the oil back into the wok.
- Drain marinate and add chicken to the wok. Quickly toss and turn.
- When chicken is cooked or slightly brown add hoisin sauce. Continue to toss.
- Return vegetables to work.
- Serve over rice and sprinkle the cashew nuts.
Questions & Replies
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Reviews
-
Super tasty and quick! The cornflour in the marindade helps the flavour really stick and also locks in the moistness. Only changes I made to suit what I had on hand was to use baby corn instead of bamboo shoots and a variety of different colours of capsicum. As suggested in the intro I warmed the cashews by putting them in with the vegies at the end, they soaked up a great flavour from the hoisin etc so it's a really worthwhile step.
Peter J
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Wonderful. I made this as part of a big Chinese Shabbat meal this past Friday. I used turkey cutlets rather than chicken and used 6 of them, and adjusted everything else as needed. I added a diced onion and bok choy with the bell pepper and bamboo shoots. This was so easy to make I'll be adding it to my rotation. Everyone loved this. Thanks for posting. I'll make this again.
Ilysse
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Almost 50 years ago my mother took a cooking class while my father was stationed in Okinowa. She still has the cards from the class, and this recipe is almost identical, hers does call for an onion. She still makes the recipes from that class and it is always a treat. This is my hands down favorite.
ala-kat
-
I doubled the recipe so we'd have some for another meal (even though it ended up being munched to the very end!) ~ & THIS CHICKEN IS OUTSTANDING! Added the nuts during the last couple of minutes of cooking & served it all over a combo of brown rice & peas! This is a definite keeper! Many thanks! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]
Sydney Mike
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Made for awesome chicken. We love chicken - add those lovely ingredients and it's a winner at our house! Made as posted - didn't have bamboo shoots; found the suggested bean sprouts worked really well as did using chicken stock. Have to make this for my family - only change needed next time around .. is to double the recipe! Thank you for a recipe that made for a great evening meal.
Gerry
see 10 more reviews
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Tweaks
-
Super tasty and quick! The cornflour in the marindade helps the flavour really stick and also locks in the moistness. Only changes I made to suit what I had on hand was to use baby corn instead of bamboo shoots and a variety of different colours of capsicum. As suggested in the intro I warmed the cashews by putting them in with the vegies at the end, they soaked up a great flavour from the hoisin etc so it's a really worthwhile step.
Peter J
-
Wow! This was so easy and so good. I toasted the cashews in the oil for about 2 minutes (as one reviewer suggested), and that really sparked 'em up! Didn't have bamboo shoots or bean sprouts, I used water chestnuts instead. Yummy! I doubled the entire recipe, and we had a very hearty meal with plenty left for lunch tomorrow, too. Definitely a KEEPER, floWer! ....---.... UPDATE 11-5-08: Made this again, and enjoyed it every bit as much as the first time!
Debber
RECIPE SUBMITTED BY
Chef floWer
Australia
- 50 Followers
- 104 Recipes
- 97 Tweaks
I'm not around.. If you have tried my recipes and given them a review and photo.. Thank you...If your after a freebie with one of my photos or recipes to make a publication with it and use it as your own. Please don't ask, the answer is no! If you take them, then your stealing... Stealing is bad and against the law.
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