Achal Cashews

Spicy Chicken with Cashewnuts


Chicken breast (boneless) 600 gm
Cornflour 15 gm
Salt     10 gm
Cashewnut, whole   200 gm
Peanut oil      50 ml
Garlic, finely chopped   10 gm
Ginger, finely chopped 10 gm
Dark soya sauce   20 ml
Rice wine/dry sherry    20 ml
Sugar    5 gm
Ajinomoto 1 gm
Sesame oil    1 tsp
Chicken stock   100 ml
Tomato puree 50 ml
Red chilli paste 10 gm
Capsicum   150 gm
Green gram, sprouted  30 gm


1. Cut the chicken into 1/2 inch cubes. Combine it with 5 gm salt and cornflour, garlic, ginger, soya sauce, wine, sugar, chilli paste, ajinomoto in a small bowl and keep the mixture for 20 minutes.
2. Wash the cashewnuts in warm water.
3. Dissolve together tomato puree, salt and stock.
4. Heat oil in a wok or skillet.
5. When it is hot, add the chicken cubes, capsicum, cashewnuts and stir to keep them from sticking.
6. When the chicken turns white, in about 10 seconds, add the stock mixture and stir. When the cornflour is cooked, sprinkle with sesame oil.
7. Serve garnished with sprouted green gram, accompanied with cashew fried rice.

Portion size: 300 gm chicken and 300 gm rice.

Portions: 4.


Visitors Count:   website statistics