How to Make Ultimate Lightly Salted Stir-Fried Chicken and Cashew Nuts

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Favorite Lightly Salted Stir-Fried Chicken and Cashew Nuts. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Lightly Salted Stir-Fried Chicken and Cashew Nuts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lightly Salted Stir-Fried Chicken and Cashew Nuts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lightly Salted Stir-Fried Chicken and Cashew Nuts is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Lightly Salted Stir-Fried Chicken and Cashew Nuts using 10 ingredients and 7 steps. Here is how you can achieve it.

I recreated a dish I had at a well known restaurant.

Be careful not to burn the cashew nuts. They will continue cooking with residual heat, so take them out when they are just lightly browned. If you like nuts you could add more. Recipe by Setsubunhijiki

Ingredients and spices that need to be Make ready to make Lightly Salted Stir-Fried Chicken and Cashew Nuts:

1. 1 large piece Chicken thigh meat (skinless)
2. 1/3 tsp Salt
3. 1 tbsp Sake
4. 1 tbsp Katakuriko
5. 50 grams Cashew nuts
6. 10 cm Nagaimo
7. 1 Japanese leek
8. 100 ml Water
9. 1/2 tsp plus Chinese soup stock
10. 2 pinch Salt

Steps to make Lightly Salted Stir-Fried Chicken and Cashew Nuts

1. Cut the leek into 1.5 cm long pieces. Peel the nagaimo and cut into 1.5 cm dice. Cut the chicken into 2 cm dice and add salt, pepper and sake to preseason.
2. Dissolve the soup stock base and salt in water.
3. Add enough vegetable oil to a frying pan to cover the cashew nuts, and shallow fry them over low heat. Stir it up occasionally. When the nuts are just lightly browned, take them out of the pan, leaving the oil.
4. Coat the chicken with katakuriko. Add the chicken to the frying pan and shallow fry it, stirring to separate the pieces, until lightly browned. Remove the chicken from the pan.
5. Drain off most of the oil, and stir fry the leek and nagaimo. When they are more or less cooked...
6. Add the chicken and cashew nuts and continue stir frying.
7. Add the Step 2 mixture and bring to a boil. Thicken with katakuriko slurry dissolved in water (about 1/2 teaspoon of katakuriko). Taste and adjust the seasoning with salt and pepper.

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So that is going to wrap this up with this exceptional food How to Make Award-winning Lightly Salted Stir-Fried Chicken and Cashew Nuts. Thanks so much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!