My honey cashew chicken with mushroom and pepper is an easy weekday treat. It is very easy to prepare and is packed with southeast asian flavours. There are few Chinese recipes that I blindly follow and admire and am proud to have them in my kitty. A couple of them are from my favourite South East Asian cuisine TV chef and Food writer 'Ching He Huang'. I got my inspiration to venture into sauces and spices that otherwise I wouldn't have dared to use, from her. Plus she makes it look so easy. Over the years I have come to love and admire the variety, time saving and healthy nature of dishes in Chinese food. There are few basic pantry ingredients and if you have these, you can dish out a flavourful, quick easy meal out of ingredients that you already have in your fridge.
This hot and sweet chicken dish is a match made in heaven for people like me, who look for quick easy way out of the kitchen without compromising on flavour and health aspect of it. Toasted cashew and sesame seeds(optional) give an extra crunch in addition to flavour to this dish.
Prep time: 30mins(incl marination)
Cook time: 20mins
For the marinade
1 & 1/2 tbsp cornflour
2tbsp light soy sauce
2tbsp sesame oil
1tsp white wine vinegar or rice wine vinegar
1tsp crushed black pepper.
500g diced chicken breast
For the sauce
1&1/2 tbsp cornflour
2tbsp soy sauce
2tsp white wine vinegar or rice wine vinegar
2tbsp runny honey
1-2tsp red chilli flakes
1/2 cup of cold water
For stir fry
2tbsp groundnut oil or vegetable oil
3 fat cloves of garlic chopped.
200g brown mushrooms, halved.
2 big red and yellow peppers diced into 1" chunks.
10-15 cashew nuts, toasted.
2-3 white portion of spring onions, sliced.
2-3 stems of spring onion, green bits sliced diagonally.
2tsp toasted white sesame seeds(optional)
Mix all ingredients for the marinade in a large bowl.
Add the diced chicken and mix with the marinade so that each piece gets coated well.
Cover bowl with a clingfilm and set aside in the fridge for at least 30minutes.
In the meantime, prep your vegetables, toast both the cashew nuts and sesame seeds and keep aside.
Mix the ingredients for the sauce and keep aside.
Heat oil in a wok on medium high. Add the chicken one by one and stir fry till brown on all sides (6-7mins). Do not crowd the chicken pieces or add any remaining marinade into the pan.
Add the mushrooms and sliced white part of the spring onions and chopped garlic, stir fry for 4mins.
Now add the peppers, stir fry for 3mins.
Tip in the prepared sauce and stir fry till everything is coated well and the sauce thickens(5-6mins).
Add the toasted cashews, toss well, and remove from heat.
Sprinkle with the sliced green spring onions and toasted sesame seeds before serving.
Serve with boiled jasmine or basmati rice.
Soy sauce already has salt in it hence any additional salt should be added sparingly. I've not used any extra salt. You may also opt for unsalted or low salt soy sauce.