Cashew Nut Chicken

Name: Cashew Nut Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 2 cup Carrot (3 carrots, sliced width wise (about 2 cups)); 1 cup Cashew (1 cup cashew nuts); 1 piece Celery (1 heart celery, chopped); 2 pieces Chicken Breast (2 chicken breasts, cut in cube); 0 pieces Red Pepper Flakes (Crushed chili flakes); 1 ½ tbsp Chili Paste (1 1/2 tablespoon chili paste with soya bean oil); 0 pieces Rice (cooked rice); 4 cloves Garlic (4 cloves garlic, chopped); 8 oz White Button Mushrooms (8 oz white mushroom, sliced); ½ piece Yellow Onion (1/2 onion, sliced); 2 tbsp Oyster Sauce (2 tablespoons oyster sauce); 0 pieces Peppers (Black peppers); 1 tbsp Soy Sauce (1 tablespoon soy sauce); 1 tsp Granulated Sugar (1 teaspoon sugar); 1 tbsp Vegetable Oil (1 tablespoon vegetable oil); 1 tsp White Vinegar (1 teaspoon white vinegar)

30 minAsian

Servings6

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Gluten Free
Dairy Free

Steps

1Heat up a wok and vegetable oil. When the oil is hot, add garlic and brown it.
2Add chicken and cook them till they all cooked through,
3Add onion and mushroom and saute them till translucent
4Add all other vegetable and seasonings except chili paste.
5Saute for about 10 mins and add chili paste. If it's too dry, add 1 tablespoon of chicken stock or water to lighten the paste.When it's all mixed well, turn off the heat.
6Add cilantro and cashew nuts.
7Served with warm rice