I have made lots and lots of versions of chicken and cashews because it’s Maus’ favourite ‘Asian food’. Whenever we go to any remotely Asian restaurant, she looks for it on the menu and is a little put out if it is not there. In her defence, I’m usually searching the menu for the satay.
Tonight was one of those nights when it had to be something quick and simple and, for simplicity, this recipe takes the cake. It took us only a few minutes to put together and was it was very, very tasty.
This recipe is from A Flash in the Pan by Shirley Gill and Liz Trigg.
Serves 3 – 4
- 75g roasted cashews
- 1 red capsicum, sliced into strips
- 450g skinless and boneless chicken breast, finely sliced. I didn’t use as much chicken because we prefer less meat and more vegetables.
- peanut oil, for stir-frying
- 4 garlic cloves, finely chopped
- 2 tbs* Chinese rice wine or medium dry sherry
- 3 tbs* hoisin sauce (you can buy hoisin sauce at any supermarket)
- 2 tsp sesame oil
- 5-6 spring onions, green part only, cut into 2.5cm lengths
*These are 15ml tablespoons
- Heat some peanut oil in the wok and swirl it to cover the base.
- Add the sesame oil.
- When hot, add the garlic and cook for a few seconds.
- Add the chicken and the capsicum and stir-fry for 2 minutes.
- Add the rice wine or sherry and hoisin sauce.
- Continue to stir-fry until the chicken is cooked through.
- Stir in the spring onions and the cashews.
- Serve immediately with rice.
How quick is that?