serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
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Nuts and Seeds
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 large chicken breast fillet (about 250 g), cut into 2-cm cubes
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornflour
- 60 ml (¼ cup) vegetable oil
- 3 slices ginger, bruised
- 1 small brown onion, cut into 3-cm chunks
- ½ red capsicum, cut into 3-cm chunks
- 2 garlic cloves, peeled and roughly chopped
- 1 tsp cornflour, mixed with ¼ cup cold water
- 155 g (1 cup) unsalted roasted cashew nuts
- steamed rice, to serve
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 2 tbsp white vinegar
- 1½ tsp sugar
- ½ tsp sesame oil
- 2 tbsp chicken stock or water
Serves 4 as part of a shared meal.
Instructions
- For the sauce, combine all the ingredients in a bowl and set aside.
- Place the chicken, soy sauce, Shaoxing wine and 1 tsp cornflour in a bowl and stir to combine well. Heat the wok over high heat until very hot. Add 2 tablespoons of the oil around the edge of the wok, letting it run down into the centre. Add the chicken and fry for about 3 minutes or until browned. Remove from the wok.
- Add the remaining oil to the wok, then add the ginger, onion and capsicum and toss for 1-2 minutes or until just starting to soften. Add the garlic and toss for about 30 seconds or until lightly browned. Add the sauce and bring to a simmer.
- Return the chicken to the wok and toss to combine well. Add the cornflour mixture and toss until the sauce has thickened to a silky consistency. Toss through the cashews and serve with steamed rice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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