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Receta Chicken Breast And Cashew Nuts With HoiSin Sauce
by Yoko Kitahira

Chicken Breast And Cashew Nuts With HoiSin Sauce

HoiSin sauce goes well with almost any ingredients used in Chinese cooking. Above all, it brings utmost flavour when used with cashew nuts and coriander combination. Coriander is considered it should not be overused or it spoils whole dish. However, as far as this recipe is concerned, the rule may not apply. You are allowed to somehow indulge in its heavy yet seductive fragrance along with pungent but irresistibly tempting savor. This is so delicious you’ll make it everyday fare!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: China Chinese
Tiempo para Cocinar: Raciónes: 4

Ingredientes

Chicken breast in one piece 300g
Green bell-pepper 5 pieces
Cashew nuts 150g
Coriander (fresh leaves only) 1 bunch
Sesame Oil 2 tablespoons
Shaoxing wine 1 tablespoon
Japanese soy sauce 1 tablespoon
HoiSin sauce 1 tablespoon
Tianmianjiang 1 teaspoon
Doubanjiang 1/2 teaspoon
Zhimajiang 1 teaspoon
Cornstarch 1 teaspoon
Salt and pepper to taste

Direcciones

  1. Cut chicken breast into bite-sized dices and place in a non-metal bowl. Chop finely coriander bunch and sprinkle onto chicken dices. Stir chicken-coriander mixture thoroughly with your hand until well mixed together. Remove cores and ribs from bell-peppers and cut into 2 cm dices.
  2. Toss chicken with shaoxing wine and soy sauce. Cool in a refrigerator for 30 to 60 minutes.
  3. Place 1 tablespoon sesame oil and all of cashew nuts in a saucepan and roast over high heat until lightly browned. Transfer cashew nuts to another bowl and set aside.
  4. Put HoiSin sauce, Tianmianjiang, Doubanjiang and Zhimajiang into a small bowl. Mix all the ingredients using a spoon until thoroughly blended.
  5. Replenish 1 tablespoon sesame oil to the saucepan and transfer chicken dices to the pan. Stir-fry until chicken is well cooked. Return cashew nuts to the pan and pour in the blended sauces over chicken and cashew nuts. Shake the pan briskly so that they are thoroughly seasoned with sauces.
  6. Add bell-pepper to the pan and again stir up altogether. Salt and pepper to taste. Finally, add cornstarch to give liquid more thickness.