Cashew Chicken

Ingredients

• 4 chicken thighs
• 2 el cornstarch (for the chicken)
• 2 el water (for the chicken)
• 2 el dark soy sauce (for the sauce)
• 2 el light soy sauce (for the sauce)
• 2 el oyster sauce (for the sauce)
• 1 el sugar (for the sauce)
• 1 tl cornstarch (for the sauce)
• 1 el sesame oil (for the sauce)
• 1 onion
• 2 bell peppers
• cashews (2/3 bag; quantity not specified)
• 2 garlic (cloves)
• ginger (2 to 3 cm)
• spring onion (quantity not specified)
• sesame seeds (quantity not specified)
• rice or nasi (to serve; quantity not specified)

Steps

1. 1

   Mix the dark soy sauce, light soy sauce, oyster sauce, sugar, 1 tsp cornstarch, and sesame oil to make a sauce. Set aside.

2. 2

   Fry the cashews in a pan until golden brown. Remove them from the pan and set aside.

3. 3

   Add the onion, bell peppers, garlic, and chicken to the pan. Stir in the 2 tbsp cornstarch and 2 tbsp water for the chicken; the precise order of adding the ingredients is not specified.

4. 4

   Add the reserved sauce and let everything simmer together until the sauce thickens. The source does not specify an exact cooking time or heat setting.

5. 5

   Add the fried cashews at the last moment so they remain crunchy.

6. 6

   Spoon onto plates and sprinkle with sesame seeds and spring onion. Serve with cooked rice or nasi.

Notes

The cashews are listed as 2/3 of a bag, but the bag size is not specified. The amount of ginger is given as 2 to 3 cm; no weight is provided. The source does not give exact cooking times or temperature.

Nutrition per serving

• main course
• chicken
• potentially gluten-free
• contains soy
• contains nuts
• stir-fried
• Asian