Ingredients:
For chicken cubes
- 2 chicken legs or 1 large chicken breast, 1 - 1 1/2 lb (0.5 - 0.75 kg);
- 6 oz (200 g) celery;
- 8 oz (250 g) asparagus;
- 8 oz (250 g) king mushrooms or white button mushrooms;
- 1 large red pepper;
- 1 piece ginger, about 2 (60 g), peel;
- 3 tablespoons vegetable oil;
- 1 tablespoon liquid aminos/soy sauce;
- 1 tablespoon dark soy;
- A pinch cane sugar.
For cashew nuts
- 6 oz (200 g) cashew nuts;
- Sea salt.
For marinate
- 1/2 teaspoon corn starch;
- 1 tablespoon liquid aminos/soy sauce;
- 1 tablespoon dark soy;
- A pinch cane sugar.
For thickening sauce
- 1 1/2 teaspoons corn starch;
- 1/2 teaspoon sugar;
- 1/4 cup (60 ml) water;
- 1 tablespoon liquid aminos/soy sauce;
- 1 tablespoon dark soy.
Recipe:
Serving for 4
For chicken cubes
- Clean and skin chicken, pat dry and cut to 3/8” (1 cm) cubes;
- Add cornstarch, sugar, Liquid Aminos and dark soy sauce, mix well;
- Set aside to marinate;
- Cut ginger to 1/8” (3 mm) thick triangles;
- Cut celery to 3/8” (1 cm) section;
- Cut asparagus to 3/8” (1 cm) section;
- Cut red pepper to 3/8” (1 cm) cubes;
- Cut king mushrooms to 3/8” (1 cm) cubes;
- Add 1 tablespoon vegetable oil in a wok/sauté pan over medium high heat;
- 1/4 teaspoon sea salt;
- Stir fry king mushrooms until they are soft;
- Take them out and set aside;
- Add 1 tablespoon vegetable oil and 1/4 teaspoon sea salt;
- Stir fry asparagus, add celery and sprinkle 1/2 tablespoon of water;
- Lastly add red pepper and cover for a minute;
- Take them out and set aside;
- Add 1 tablespoon vegetable oil;
- Add in marinated chicken;
- Give it a chance to brown before stir frying;
- Stir thickening sauce well and add in the middle;
- Mix in vegetables when thickening sauce comes back to a boil;
- Plate and top with cashew nuts, serve hot.
For cashew nuts
- Rinse, drain and air dry cashew nuts;
- Preheat the oven to 250˚F (120˚C);
- Spread cashew nuts on a baking pan;
- Add 1/2 teaspoon sea salt;
- Place it oven until light brown and crunchy.