3 boneless, skinless chicken breasts, cut into large cubes
2/3 cup raw cashew halves, unsalted
1 fresh red chili, cut into rings
1 cup mushrooms, quartered
1 tbsp of all purpose flour
1 tbsp of cornstarch
1 cup chicken stock
1/2 red and green pepper, cut into chunks
1 medium white onion, diced
2-3 green onions, chopped
salt and pepper
2 tbsp oyster sauce
1/2 tsp chicken essence (chicken bouillon)
1 tsp soy sauce
2 large garlic cloves, minced
2 tbsp oil
3 tbsp fresh cilantro
Step 1: In a large frying pan over medium heat add the oil and let it heat up then add the chicken. Add the flour and mix together. When the chicken begins to brown, add the minced garlic and cook for a few minutes.
Step 2: Prepare the cashews by heating a dry frying pan, over medium heat and adding the cashews. The nuts do not need any oil, but you must keep an eye on the cashews for they burn easily. Toast on both sides, should only take a few minutes. Set aside.
Step 3: When the chicken is finished cooking, remove from the pan and set aside. In the same frying pan add the mushrooms and the white onion. Let this cook for a few minutes until the mushrooms begin to brown nicely. Then add the red and green pepper. In a bowl add 1/2 cup of chicken stock, oyster sauce, black pepper, chicken essence and soy sauce. Mix well. Add this mixture to the pan when while the veggies are cooking.
Step 4: Add the red chili, green onions and cashews to the mixture. In another bowl, add the last 1/2 cup of chicken stock with the cornstarch and mix. Add this to the pan and allow the sauce to thicken up. Top this dish with fresh cilantro leaves. Best served with rice.
Recipe Courtesy of Candace MacKay-Thomas