Sticky chilli chicken with red pepper and cashews recipe And Books

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Sticky chilli chicken with red pepper and cashews recipe and books

So you would like to know how to make Sticky chilli chicken with red pepper and cashews recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

sticky chilli chicken with red pepper and cashews

4 small skinned chicken breast fillets cut into small chunks
salt and white pepper
1 tbsp kikkoman
2 tsp rice wine (shaoxing) or dry sherry handful unsalted peeled cashews
3 tbsp groundnut oil
3 tsp cornflour
1 tbsp rice vinegar or whitewine vinegar dash sesame oil
2 tbsp caster sugar
6 mild red chillies split deseeded and chopped chunkily
5 large cloves garlic finely sliced
30mm ginger root shredded
4 small shallots sliced into quarters or eighths
1 large red pepper deseeded and deribbed and cut into squares
1/2 tbsp fish sauce
2 tbsp kecap manis (or kikkoman soy sauce)
2 tbsp lime juice diluted in 2 tbsp water

Put the chunks of chicken in a bowl and toss with salt pepper the 1 tbsp soy sauce and the rice wine and leave to one side.
While the chicken is marinating put the nuts in a hot frying pan add 1 tsp of oil shake and toast until golden all over watching carefully and shaking the pan every 10 seconds so that they brown evenly.
Next mix the cornflour with 3 tbsp of cold water in a jug until dissolved then mix in the vinegar sesame oil and 1 tbsp of the sugar.
When ready to serve remove themeat from its marinade leaving am soy juices in the bowl.
Heat about 2 tbsp groundnut oil in a wok then stirby the chicken over a fast heat for about a minute until it begins to colour.
Throw in half of the chopped chillies and continue stirfrting for another minute or so.
Then chuck in most of the sliced garlic and ginger and earn on frying until the garlic has picked up a touch of colour. Tip any remaining chicken marinade into the wok along with the contents of the dug.
Add the fried cashew nuts and continue stirfrying until glossy then stir through the shallots and remove taom the heat.
For the peppers: mix together the remaining chillies and garlic with the red pepper and fry in the remaining 1 tbsp of groundnut oil for about a minute.
Add the fish sauce kecap manis (or soy) the remaining 1 tbsp sugar and the diluted lime juice then bring to a bubble. After a minute or two once the pepper has begun to soften remove from the heat.
Serve with the chicken on boiled rice.

This may look long winded but once you`ve got all your ingredients assembled it`s just a matter of chucking things into the wok. Make the rice first and keep it in the pan with the lid on until you`re ready (long grain boiled rice should be drained first).

This Recipe Serves 4


We truly hope you will like this American recipe, and enjoy your tasty Sticky chilli chicken with red pepper and cashews recepie. Check out these great recipe books and learn how to make Sticky chilli chicken with red pepper and cashews!
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