Cashew Nut Chicken

 Sometimes you see recipe and you know you can't live until you cook it. Sounds familiar? This chicken recipe with rice and cashew nuts was that situation. I saw this recipe on amazing Munaty Cooking blog and the same minute wrote to my BF to go shopping. And it was the most amazing Chinese dinner we had at home. It's was so quick - while rice are cooking, you can done meat. I know this one is going to be our home favorite - can't wait to tell this recipe to all my friends who loves Chinese food, but are afraid to cook it at home.

2-3 portions
2-3 tbs sunflower oil
1/4 cup cashews
1 red chili
300 g boneless, skinless chicken breast
pinch of black pepper
2-3 tbs white flour
1 medium onion
2 garlic cloves
few spring onions

Sauce:
1 tbs soy sauce (I used dark)
1 tbs oyster sauce
1 tsp sunflower oil
pinch of black pepper
1/4 teaspoon sugar
5 tbs warm water


Heat in a wok 1 tbs of oil.
Cut chili lengthwise, take of seeds. Chop to your preferred size.
Fry cashews and chili in hot oil until golden. Set aside.
Chop chicken breast to bite size chunks. Season with black peppers. Mix with flour until well covered. Fry chicken in the same wok. Add 1 tbs of oil if needed. It'll be don in 3-5 minutes, when all sides are golden. Set aside and cover.
Prepare sauce - mix all ingredients and set aside.
Chop onion in to thin strips, garlic cloves to thin slices. Add them to the same wok, add extra spoon of oil if needed and fry for 1 minute.
Add then chicken, cook for 1 minute, then add cashew-chili mix.
Add sauce to the pan, stir well and cook for 30 s.
Serve while hot with rice. Chop spring onions and sprinkle on top.

Enjoy :)

Inspired by Munaty Cooking blog.