Chicken with Cashew Nuts

A very typical Chinese stir-fry dish that is both hearty and nutritious. Not to mention - yummy!

Recipe is adapted from Step-By-Step Asian (Love Food)

Serves: 4-6 (as part of a meal)
Cooking Time: 10 minutes

ingredients
450g boneless, skinless chicken, cut into bite-size pieces
2 tbsp light soy sauce
1 tsp Shaoxing rice wine
1/2 tsp salt
3 dried Chinese mushrooms, soaked in warm water for 20 minutes
2 tbsp cooking oil
4 slices fresh ginger, finely sliced
1 tsp finely chopped garlic
1 red bell pepper, seeded and cut into 2.5cm squares
2/3 cup cashew nuts, toasted in oven until browned  (or dry roasting in pan) 

method
Marinate the chicken in 1 tbsp of the light soy sauce, Shaoxing, sugar and salt for at least 20 minutes.

Squeeze any excess water from the mushrooms and finely slice, discarding any tough stems. Reserve the soaking water.

Heat a wok and add 1 tbsp of the oil. Add the ginger and stir-fry until fragrant. Stir in the chicken and cook for 2 minutes, until it turns brown. Before the chicken is cooked through, remove and set aside.

Clean the wok, heat the remaining oil and stir-fry the garlic until fragrant. Add the mushrooms and red bell pepper and stir-fry for another minute.

Add about 2 tbsp of the mushroom soaking water and cook for about 2 minutes, until the water has evaporated.

Return the chicken to the wok, add the remaining light soy sauce and the cashew nuts, and stir-fry for 2 minutes, until the chicken is cooked through.

notes/tips: 

If you don't have a wok (like me), you can use a large saucepan or deep frying pan to stir-fry in instead.