Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Diced skinless chicken breast Salt - to taste Freshly-ground black pepper - to taste

  2. 1 cup 62g / 2 1/5oz Cornstarch Oil - for frying chicken

  3. 1/4 cup 59ml Peanut oil

  4. 1 cup 237ml Unsalted cashews

  5. 2 Dried red peppers

  6. 1/2 lb 227g / 8oz Chinese long beans - blanched

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven. Season the chicken and cornstarch with salt and pepper. Dredge the chicken in the cornstarch, coating completely. Fry the chicken until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. In a large saute pan, heat the peanut oil. When the oil is hot, add the cashews. Season with salt and pepper. Pan-fry until golden, about 4 to 5 minutes. Add the peppers and beans. Season with salt and pepper. Saute for 2 minutes. Remove from the heat. Toss the chicken and cashew mixture together. Mound in the center of a large platter and serve. This recipe yields 4 to 6 servings.


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