Chicken with Cashewnuts

Ingredients:

• 100g or 4 oz of Cashew Nuts (raw)
• 50g or 2 oz of Carrots peeled and sliced into small cubes (size of your finger tip)
• 50g or 2 oz of Bamboo shoots, sliced into small cubes
• 50g or 2 oz of Cucumber sliced into cubes
• 50g or 2 oz of Onion peeled and sliced into cubes
• 200g or 8 oz of Chicken Fillets
• 15ml or 1 tbsp of Cornflour
• Pinch of salt and ground pepper
• Approximately 550 ml or 1 pint of cooking oil

Place saucepan on heat and pour in hot water boiled from a kettle. Turn heat to maximum for a few minutes and place cashew nuts slowly in the boiling water. Boil cashew nuts for about 5 minutes on medium heat, but make sure they do not turn soft. The cashew nuts should be drained and left to cool down for about 5 minutes.
Heat wok with cooking oil for about 5 minutes until hot, turn heat down to low for a few minutes before placing the cashew nuts in the oil. After 2 minutes turn heat up again to high. Cook for approximately 5 - 10 minutes until cashew nuts are very light golden brown. The cashew nuts will turn golden brown when cooled down, it is important not to over fry them Leave to cool down for about 15 minutes Cooked cashew nuts may be stored in a jar for a few days.
Place sliced chicken in a small bowl, mix in the cornflour, pinch of salt and vinigar, stir in the ingredients. Then pour in the peanut oil in a clean wok, heat oil for about 2-3 minutes until hot. Place the chicken marinade into the wok for about 5-10 minutes until golden brown. Drain chicken in a bowl and leave to one side.
Reheat wok with 1fl oz of peanut oil, place in onions and cook for about 2-3 minutes. Place water chestnuts, bamboo shoots and carrots and cook for a further 2-3 minutes. Add chicken and sprinkle with salt and pepper. Cook for about 5 minutes. Lastly place cucumbers and cashew nuts and cook for a further 5 minutes before serving on a dish. The dish may be served with boiled rice and fried Chinese cabbage as another dish.

 

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