Cashew Chicken

1. 1

   Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last.

2. 2

   Allow the chicken to marinate in the refrigerator for 15 - 20 minutes.

3. 3

   While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.

4. 4

   Heat the wok and add oil.

5. 5

   When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white.

6. 6

   Remove the chicken from the wok and set aside.

7. 7

   Clean the wok with a paper towel and add one tablespoon of oil.

8. 8

   When the oil is ready, add the cashews and stir-fry them for about 1 minute.

9. 9

   Add the chicken, and the sherry/soy sauce mixture.

10. 10

    Stir-fry the dish for about another 2 minutes.

11. 11

    If you don't like raw spring onions, you can add them to the dish at this time.

12. 12

    Otherwise, remove the dish from wok, garnish with spring onions, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.