Home Cooking Column- Chicken and Cashew Nut Stir-Fry

This is a classic from the Chinese takeaway. I got it from a book called Chinatowns by Jean-Francois Mallet. The important thing is to marinate it for two hours. This will feed four people. It’s served with plain boiled or fried rice. It tastes better than going to the takeaway, I promise!

Ingredients

2 garlic cloves, peeled and chopped

1 onion, peeled and chopped

4 chicken breasts, diced

2 tsp cornstarch

6 tbsp soy sauce

2 tbsp peanut oil (or use vegetable oil)

150g cashew nuts

Mix the chicken, garlic, onion, cornflour and soy sauce in a bowl and leave to marinate at room temperature for two hours. About twenty minutes before serving, heat the oil in a large wok or frying pan over a high heat. Add the cashews and stir fry for a few minutes. Then add the chicken  and marinade and cook for another ten minutes. Once the chicken is cooked, stir and turn off the heat.

I like to garnish this with shredded spring onion.