What’s Cooking?

Mimi ON Jan 26, 2009 AT 6:55 pm

John Gregory-Smith

John Gregory-Smith

Every month we’ll be bringing you seasonal recipes from our new food contributor John Gregory-Smith founder of The Mighty Spice Company. To celebrate Chinese New Year let’s kick off with a taste bud tickling favourite, Chicken and Cashew nuts.

Chicken and Cashew Nuts

This is an absolutely delicious stir fry that’s quick and easy to make. Marinating the chicken before the cooking not only gives the dish extra flavour but also gives the chicken a silky texture which makes the finished dish all the more amazing to eat!

Don’t be afraid to add extra chillies if you like it hot!

Chicken & Cashew Nuts

Chicken & Cashew Nuts





Stir fry
4 boneless chicken breasts, sliced
2 cloves garlic, finely chopped
1 inch ginger, finely chopped
2 tablespoons peanut oil
4 dried red chillies, roughly chopped
200g roasted unsalted cashew nuts

4 teaspoons light soy sauce
2 teaspoons Shaoxing rice wine or dry sherry
2 teaspoons cornflour




2 teaspoons dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black Chinese vinegar or a light balsamic vinegar
2 teaspoons sesame oil

1. Mix the marinating ingredients in a bowl with the chicken coating each piece evenly. Marinade for a minimum of 10 minutes up to an hour.
2. Mix the ingredients for the sauce in a bowl and set to one side.
3. Heat the oil in a large wok and add the garlic, ginger and dry chillies. Stir fry for 30 seconds stirring continuously.
4. Add the Chicken and stir fry for 3-4 minutes until golden, stirring continuously.
5. Pour the sauce over the chicken, add the cashew nuts and mix well.
6. Serve the dish immediately with steamed rice and fresh coriander.

John wants to hear from you too, if you have any comments and feedback about this month’s recipe at info@mightyspice.com or visit www.mightyspice.com for more info.

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