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CHICKEN WITH CASHEW NUTS

Makes: 4 Servings

cup Cashews

1 red bell pepper

1 lb boneless chicken breasts

3 tbsps peanut oil

4 garlic cloves, finely chopped

2 tbsps Chinese rice wine or dry sherry

3 tbsps Hoisin Sauce

2 tbsps sesame oil

5-6 scallions, green part only, cut into 1 inch lengths

1. Heat a wok until hot, add the cashews and dry-fry over low to medium heat for 1-2 minutes, until

golden brown. Remove and set aside.

2. Cut the red bell pepper in half and remove seeds. Slice into thin strips.

3. Skin the chicken fillet and cut into thin finger-length strips.

4. Heat the wok again until hot, add the oil and swirl it around.

5. Add the garlic and let it sizzle in the oil for a few seconds.

6. Add the bell pepper and chicken and stir-fry for 2 minutes.

7. Add the rice wine or dry sherry and hoisin sauce.

8. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed.

9. Stir in the sesame oil, toasted cashews and scallions.

10. Serve immediately.

 

 

 

 

 

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