Spicy Chicken with Cashewnuts

This is an easy riff on the traditional kung pao chicken. It’s super easy to make too. 

                                (terrible photo, sorry. Didn’t have time to take a good shot before serving!)

Spicy Chicken with Cashews

3/4 kilo Chicken, boneless and cut into bite sized pieces or smaller
2-3 cloves Garlic, peeled and sliced thin
2 tbsp Sesame Oil
2 tbsp Soy Sauce
1/4 tsp Salt
1/2 tsp Sugar
1 tsp Cornflour
1 Spring Onion, chopped
A pinch of black Pepper powder
1/4 cup Cashews

Marinade: Mix together the soy sauce, salt, sugar, cornflour and pepper. Coat the chicken with the marinade. Cover and keep aside for 15 minutes. 

Meanwhile, heat a pan with the sesame oil. Add the garlic and saute. Then add the cashew and stir until slightly browned. Now add the chicken. Cook, stirring, for about 15 minutes or until cooked through. Transfer to a bowl. Garnish with the spring onions. 

Serve hot with brown rice, or noodles. 


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