Yāo Guǒ Jī Dīng - 腰果鸡丁
Chicken stir-fry with cashews
Chicken ingredients:
340 g chicken thigh fillets
1 tsp cornstarch
1/2 tsp white pepper
2 tsp water
1 tsp oil
Sauce ingredients:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp cornstarch
1 tsp palm sugar
3 tbsp water
1 tsp sesame oil
Other ingredients:
2 tbsp oil
110 g cashews
4 cloves of garlic, sliced
5 slices of ginger, cut into thin strips (julienne)
1 small onion, roughly chopped
1 bell pepper, roughly chopped
Preparation:
Cut the chicken into cubes. Place the chicken in a bowl and mix with the cornstarch, white pepper, and water. Then add the oil and mix well so that all pieces are coated. Set aside.
In a bowl, mix the oyster sauce, light soy sauce, dark soy sauce, cornstarch, sugar, water, and sesame oil. Stir well and set aside.
Heat the oil in a pan over low heat together with the cashews and fry them, stirring constantly, until golden brown. Remove the cashews from the pan and leave the oil behind.
Then add the chicken and stir-fry over high heat until the outside is light in color and the chicken is almost cooked. Remove the chicken from the wok and leave the oil behind.
Then add the garlic, ginger, and onion and stir-fry until the onion softens and starts to lightly color around the edges.
Next, add the bell pepper and cook for about 1 minute. Then add the chicken and stir-fry for another minute or so so that everything mixes well.
Then pour in the sauce and continue stirring until the sauce thickens. Then mix in the cashews and serve.