Part 1 of the Chinese Fake-away.
One of my favorite dishes to order at a chinese restaurant is the Kung Po Chicken (tofu). It’s spicy and it involves cashews…I’m in!
So, when I found this recipe online which is reminiscent of it, I jumped at the chance to make it! I love finding recipes that can easily convert to veg, and a good stir-fry definitely fits under this catagory. The dish cooks very quickly, so have everything prepped and ready to go in before anything hits the wok.
Chicken (Tofu) and Cashew Stir-fry
2 chicken breast or 1 block of tofu, cubed
1 green bell pepper, deseeded and chopped
1 red bell pepper, deseeded and chopped
1 medium onion, chopped
1-2 birds eye chilies, opt.
1/4 cup sliced scallions
1/8 cup cashews
2 tbsp cornstarch (corn flour)
1/4-1/2 cup water, depending on how saucy you like it 😉
4 Tbsp hoisin sauce
1-2 tsp Sriracha
2 tbsp white wine vinegar
1. Place a wok on high heat.
2. Meanwhile, make the sauce by stirring together the cornstarch with 1/4 cup of water. Whisk in the hoisin sauce, Sriracha, and white wine vinegar. Set aside.
3. Add a good drizzle of olive oil to the pan and immediately add the chicken (or tofu). Keep the wok moving!
4. When the chicken is white on all sides (or the tofu is crispy on all sides) add the peppers and onion, stirring constantly.
5. Toss in the cashews and half the scallions.
6. Add the sauce, cooking until thick and hot. Feel free to add more water at this stage to loosen it up.
7. Serve with steamed rice, sprinkling the remaining scallions on top.
Recipe adapted from: http://www.cooklikeachampionblog.com/2011/02/cashew-chicken-stir-fry.html