Cashew Chicken by Zarnak Sidhwa

Published in: Latest, Zarnak Sidhwa
Cashew Chicken by Zarnak Sidhwa

Cashew Chicken
Soy sauce (divided) 3 tbsp
Corn flour (divided) 4 tsp
Boneless chicken breast (cubed) 1 kg
Chicken stock 1/2 cup
Oyster sauce 2 tbsp
Honey 1 tbsp
Sesame oil (divided) 2 tsp
Chopped onion 3/4 cup
Chopped celery 1/2 cup
Chopped capsicum 1/2 cup
Grated ginger 1 tbsp
Minced garlic cloves 2
Chopped green onions 1/2 cup
Chopped roasted cashews sautéed 1/4 cup

For Rice:
Oil 1 tbsp
Chopped onion 1/2 cup
Grated ginger 2 tsp
Rice 1/2 cup
Salt 1/4 tsp

Combine 1 tablespoon soy sauce,2 teaspoons corn flour, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons corn flour, stock, oyster sauce, and honey in a small bowl. Heat 1 teaspoon oil in. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and capsicum to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in stock mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews. Serve with sautéed Rice: Heat 1 tablespoon oil. Add 1/2 cup chopped onion and 2 teaspoons grated peeled ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until rice is done. Serve hot.


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