Ginger chicken with nuts

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 14
Servings 5
Time 15 minutes

Ingredients

  • 5
    medium-sized dried wood ear mushrooms
  • 75
    ml
    vegetable oil
  • 100
    g
    unsalted cashew nuts
  • 400
    g
    chicken breast fillets
  • 3
    garlic cloves, crushed
  • 2
    cm
    pieces fresh ginger, peeled and grated
  • 6
    large spring onions
  • 2
    medium-sized tomatoes, cut into quarters
  • 15
    ml
    anchovette spread
  • 15
    ml
    soy sauce
  • 15
    ml
    water
  • 30
    ml
    oyster sauce
  • 15
    ml
    sugar
  • spring onions, to garnish
 

Method

10 to 15 minutes
 
Cover and dried mushrooms with warm water and leave to soak for about 20 minutes. Heat the oil in a wok or frying pan over medium heat. Stir-fry the cashew nuts for about 3 minutes, until golden. Remove them from the pan with a slotted spoon and set aside. Drain the mushrooms and cut into quarters. (If using fresh mushrooms, cut into quarters). Cut chicken breasts into strips about 3 cm long and 1 cm wide. Reheat the oil in the frying pan over medium heat. Fry the garlic gently for about 2 minutes. Increase the heat to high, add the chicken strips and fry them for about 2 minutes, until they become opaque. Add the ginger, mushrooms, tomatoes, spring onions (cut into 3 cm lengths) and cashew nuts, and stir-fry over high heat for about 2 minutes. Reduce the heat and stir in the anchovette, soy sauce, water, oyster sauce and sugar. Heat through and check seasoning. Garnish with thin strips of spring onion.
 

Read more on: poultry  |  shallow-fry
 

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