The first time I saw this dish, was when a friend went to get some lunch. I walked into the room and I was like that smells nice. I asked her what it was and she said cashew nut chicken. So I could tell that was Chinese.
I later had the chance to try it out when I got myself some. It was delicious. The cashew was crunch and so were the peppers! You could guarantee it was freshly made.
As you know me, I research on the recipe until I found the one that matched the exact taste of the one that I had eaten. Well excited! I had most of the ingredients at home except the onions! That’s to show you I am a foodie. I always stock up on sauces and spices. 😄😄
Ok enough talking, let’s get started shall we
- Chicken breast or any boneless chicken part that you can get
- 1 cup of cashewnut
- 1 large onions
- 2 tablespoons of chilli flakes
- Red pepper
- Green pepper
- Spring onions
- 1 tablespoon of Dark soy sauce
- 2 tablespoons of Light soy sauce
- 1/4 cup of Oyster sauce
- 1 tablespoon of sesame oil
- Jasmine rice or plain rice
- Medium sized pot
- Baking tray
- Wooden spoon
Prep time: 10 minutes
Cooking time: 40 minutes
The cashew in the original recipe was meant to be fried, but I didn’t want that so I placed in in a baking tray and allow it to get dry under the grill for 4-5 minutes or else it will burn!
You only need it to be extra crunchy.
Next Season the chicken with salt and white pepper. Yes that’s all you need as you don’t want too many seasonings interfering with the sauce.
Whilst the chicken is baking, get all the other ingredients ready. Mix the sauces in preparation for the final stage of cooking.
Slice the onions, chop the garlic and spring onions.
Next add the chilli flakes. Allow it to mix for 2 minutes.
Then add the chopped peppers and spring onions. Allow to simmer for 2 minutes and then it’s done.
That’s it you are done.
I guess that’s A job well done! 😊
Enjoy the view.
I’ll see you all in my next post
Love Duchess O