The recipe I've given here is a basic one for chicken and cashew nuts, which has been enhanced by the addition of a honey glaze. It's very simple to do and can be garnished in any way you wish. You can also add extra ingredients.
Use either breast or thigh fillets and make sure your cashews are unsalted and uncooked. They are an important part both of the cooking process and the rich flavor of the finished dish.
To serve 4:
4 chicken breast or thigh fillets, cut into strips
2 onions, roughly chopped
2 tbs peanut oil
1/2 cup of cashew nuts
3/4 cup of chicken stock
1 tbs honey
1 tbs cornflour
1/2 tbs light soy sauce
Heat a wok, add half the oil and stir-fry the cashew nuts until they are an even gold color. Remove them from the pan and leave to drain on kitchen paper.
Add the remaining oil and stir-fry the onion until soft, then add the chicken and, over a high heat, stir-fry until nicely browned. Reduce the heat, add half the stock and let that reduce to almost nothing. It should take about five minutes, after which time the chicken will be cooked through.
Warm a small saucepan and in it mix together the cashew nuts, honey and the remaining stock and cornflour combined. Pour this mixture over the chicken and cook while stirring until the sauce has thickened. Stir in the soy sauce, heat thoroughly and serve at once over plain boiled rice.
