Ginger chicken with nuts

Ideas
5 servings Prep: 15 mins, Cooking: 15 mins
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Poultry

By Food24 November 03 2009
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Ingredients (14)

5.00 mushrooms — dried, wood ear
75.00 ml vegetable oil
100.00 g cashew nuts — unsalted
400.00 g chicken breast fillets
3.00 garlic — cloves, crushed
2.00 cm fresh ginger — peeled, grated
6.00 spring onions — large
2.00 tomatoes — quartered
15.00 ml anchovy paste
15.00 ml soy sauce
15.00 ml water
30.00 ml oyster sauce
15.00 ml sugar
spring onions — to garnish
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Method:

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.



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