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Szechuan Chicken with Cashews  HT  Chinese  MC   15mins plus marinating


Serves 4      Hot   Chi   Poultry   Alcohol   Main  Course



2 Boned Chicken Breasts

1 level tbsp Cornflour

1 Egg White, lightly beaten

2 tbsp Peanut Oil

2.5cm/1 inch Fresh Ginger, grated

100g/4oz Unsalted Cashew Nuts

2 Spring Onions, chopped

2 teasp Hoisin Sauce

1 tbsp Dry Sherry


1 teasp Sesame Oil

1 teasp Sugar




1. Skin the chicken and cut the flesh into 2.5cm/1 inch cubes then coat with the cornflour, shaking off any excess then place in a large bowl with the egg white and mix well. Cover and refrigerate for 30 minutes.

2. Meanwhile, heat oil in a frying pan or wok over medium heat add the cashew nuts until they are a light golden brown then remove with a slotted spoon and drain on kitchen paper. 

3. After the 30 minute chilling time, reheat the oil in the frying pan until very hot, add the chicken and stir-fry until firm and golden. Remove from the pan with a slotted spoon and drain on kitchen paper.

4. Reheat the oil again, add the ginger and onions and stir fry for 1 minute then stir in the chili sauce, Hoisin sauce, sherry and salt, mix well then add the chicken pieces and stir-fry for 2 minutes.

5. Add the sesame oil and sugar, then stir in the cashews.

6. To serve - transfer to a warmed platter and serve immediately.




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