Cashew Chicken Recipe | Zarnak Sidhwa

Ingredients

• 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

Methods

1. Combine 1 tablespoon soy sauce,2 teaspoons corn flour, and chicken in a large bowl; toss well to coat.
2. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons corn flour, stock, oyster sauce, and honey in a small bowl.
3. Heat 1 teaspoon oil in. Add chicken mixture to pan; sauté 3 minutes.
4. Remove from pan. Heat remaining 1 teaspoon oil in pan.
5. Add onion, celery, and capsicum to pan; sauté 2 minutes.
6. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in stock mixture.
7. Bring to a boil; cook 1 minute, stirring constantly.
8. Remove from heat. Sprinkle with green onions and cashews. Serve with sautéed Rice:
9. Heat 1 tablespoon oil. Add 1/2 cup chopped onion and 2 teaspoons grated peeled ginger to pan; sauté 2 minutes.
10. 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.