Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Kai Himmapan




Source of Recipe


BLUE ELEPHANT BANGKOK, Thailand


Recipe Introduction


Cashew Chicken


List of Ingredients




> 1 clove garlic, peeled
> 1�2tsp light soy sauce
> 2 pinches ground white pepper
> 11�2tbsp cashew nuts
> vegetable oil
> 150g/5oz chicken breast, skinned and cut into 1cm/1�2in thick slices
> 2tbsp chicken stock
> 20g/3�4oz Spanish onion, sliced
> 60g/2oz mixed red, green and yellow bell peppers, sliced
> 1 piece of a medium-sized carrot, about 3cm/11�4in long,
cut into julienne strips (matchsticks)
> 2 pieces baby corn, quartered
> 4 button mushrooms, quartered
> 1 spring onion (scallion), cut into 2cm/3�4in pieces
> 30g/1oz pineapple, cut into small pieces
> 11�2tbsp oyster sauce
> 11�2tsp Blue Elephant Special Sauce

FOR THE GARNISH
coriander leaves for sprinkling
carved red radish flower (optional)

Recipe



To make the marinade, crush the garlic and mix it with the soy sauce and pepper. Coat the chicken with the marinade and set aside for 15 minutes.

Fry the cashew nuts briefly in a small amount of oil until slightly browned. Heat 3tbsp oil in a wok until very hot. Add the chicken and stir-fry for 1 minute until the chicken is half cooked.

Add all the vegetables and the stock and the pineapple and stir-fry for 30 seconds. Add the sauces and cook for a further 1 minute, until the chicken is cooked through.

Mix in the cashew nuts. Transfer to a serving dish. Sprinkle over the coriander leaves and decorate with the radish flower. Serve hot.

To make a vegetarian version of this recipe, replace the chicken breast with 80g/3oz ready deep-fried tofu cubes. Reduce the amount of vegetable oil to 2tbsp, omit the oyster sauce and add 1tsp light soya sauce.