Stir Fried Chicken Cashew Nuts

It is winter season and I am having my first experience with negative temperatures. So, I keep two things close to me, one of them is sea food and the other one is nuts. My nuts are obviously attached to me but I am talking about almonds, cashew nuts, pecans, pistachio and various other types of nuts.

Craving Chinese food recently made me want to make one of my favorite recipes of all time which is Stir Fried Chicken Cashew Nuts.

I always have a love and hate relationship with Chinese food. Love it because it is delicious and hate it because it takes so long to prepare it and not so long to eat.

INGREDIENTS:

500 gram boneless chicken, cut into 1/2 inch cubes

1/2 cup of cashew nuts, salted roasted preferred

4 cloves of garlic, finely chopped

1.5 tablespoons of chopped ginger

4-6 green onions sliced (keep the whites and the greens separated)

1 bell pepper of any color, cut into cubes

1/2 teaspoon of red chili flakes

1 cup chicken broth

2 tablespoon soy sauce

1 teaspoon vinegar

1 teaspoon sugar

1.5 teaspoons of cornflour

Marinate the chicken in a teaspoon of salt and half a teaspoon of black pepper.

Finely chop the ginger and garlic.

Heat 3 tablespoons of vegetable or canola oil in a pan and stir fry the chicken, garlic and ginger for 5 minutes until the chicken changes it color like the people in your life and is properly cooked.

Take out the chicken once it is cooked and chop the rest of your vegetables.

Now in the same pan or wok add the mushrooms and the sliced white part of thegreen onion and stir fry for 1 minute. 

Add the cashew nuts and red chili flakes.

Let these fry for a 2-3 minutes.

Meanwhile in a bowl mix, soy sauce, vinegar, sugar, chicken broth and flour.

Add bell pepper to the wok, fry it for a minute and add the chicken with the sauce you just made.

Fry until your desired thickness of the sauce.

I had a some bean sprouts in the fridge so I added them as well.

Give everything a good stir and by this point Stir Fried Chicken Cashew Nuts is ready to serve.

Serve this with steamed brown or white rice or boiled noodles or even fried rice or noodles. You can hank me later.

Stir Fried Lamb

So, I woke up today and I asked myself "What am I doing with my life? I should cook some chinese food."

So I made two different things today. The second one was Stir Fried Lamb and it was lots and lots of work I tell you. Many vegetables were murdered, sliced and diced. Sauces mixed together and cooked on raging fires in boiling oil.

You need:

500 grams boneless mutton / lamb

1 diagonally diced green, 1 red and 1 yellow bell pepper

A can of diced babycorns

1 diced carrot

1 medium finely chopped onion

3 to 4 chopped green onions with separated heads 

4 grounded red chillies

2 tablespoons soy sauce

2 tablespoons oyster sauce

2 tablespoons ginger garlic paste

1 tablespoon flour in 3 tablespoons water 

TOLD YOU IT'S A LOT AND A LOT OF WORK. I MEAN I SLEPT LIKE A BABY AFTER MAKING IT.


Put the lamb with black pepper, salt and ginger garlic paste in a pressure cooker. Cook for 15 minutes. 

After 15 minutes your meat will be tender. Save the stock for later use. 

Heat oil in a pan. Put onions and green onions head with garlic paste and fry till the onions are transparent. 

Add carrots fry for a minute and then add bell peppers. Again after frying for a minute add babycorns. 

Then add the meat with the leftover stock and ground chilies cook for 2 minutes then cover and simmer for 5 minutes. 

Add the diluted flour. Stir for 2 more minutes your stir fried lamb is ready. 

Ladies and gentlemen o give you stir fried lamb. Enjoy it with boiled or fried rice of any type. You can also put it on your face and smile.

COMMENT FFS!