A classic Chinese dish with spicy, savory chicken and crunchy cashews.
Cooking time
25 minutes
Calories
460kcal
Sodium
-g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Cut chicken into 1.5 cm (1/2 in.) cubes.
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Mix (A) except potato starch and oil in a bowl, then add chicken. Mix in potato starch and blend together, then add oil and blend again.
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Mix (B) together then set aside.
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Cut negi into 1 cm (1/2 in.), diagonal pieces. Cut ginger into short strips, and bell peppers into 2 cm (1 in.) squares.
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Heat vegetable oil in a well-oiled pan and fry chili pepper, with seeds removed and cut in two, and Sichuan pepper seeds until dark. Remove from pan.
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Add 2 tbsp oil to frying pan. Turn heat to high and add (2) before pan gets hot. Heat for 8 min until well cooked.
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Add (4) then (B). When thick, add dry-roasted cashews, mix and serve.
Cooking Basics
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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