Sautéed Cashew Nut Chicken
Overview
I once ate it in an old restaurant in Tianjin. It tasted salty and fragrant with rice. My husband always remembered it, so I came up with this recipe.
Tags
Ingredients
Steps
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Prepare the required ingredients. Dice the chicken breasts (2 cm cubes are sufficient), cut the carrots into small dices for decoration, cut the ginger into shreds, and soak in water to make ginger juice. Because I didn’t have sweet noodle sauce on hand, I put soybean paste and an appropriate amount of sugar instead. If possible, the sweet noodle sauce has a stronger taste, and the soybean paste is thinner and the color is not as dark as the noodle sauce.
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Put a little oil in the pot, stir-fry the cashews over low heat and set aside. This will make the cashews more crispy. I fried them a little bit.
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Put oil in the pot, add the pasta sauce and stir-fry evenly.
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Add the diced meat and carrots and stir-fry, then add the cooking wine, ginger juice and sugar. Because the noodle sauce itself is very salty, there is no need to add salt. When the chicken is cooked, add the fried cashews.
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Thicken and serve.
