Stir-fried Chicken with Ginger, Cardamom and Cashew Nuts‏

Stir-fried Chicken with Ginger, Cardamom and Cashew Nuts‏

Have a look at the picture of this dish, it looks amazing and I am really curious to know how it tastes. According to reviews regarding Stir-fried Chicken with Ginger, Cardamom and Cashew Nuts‏, it is a drool-worthy dish with main ingredient chicken. It is very rich and tasty. The flavor is much more complex as compared to the simple cardamom chicken even if herbs and spices are involved. The chefs suggest adding more cardamom if you want a stronger cardamom taste.

Stir-fried Chicken with Ginger, Cardamom and Cashew Nuts is a dish which may have hints of Thai, Chinese and Indian cookery but it doesn’t require any particularly exotic techniques or equipment. Stir-fried chicken with ginger, Cardamom and Cashew nuts is ideal as a supper dish, full of healthy ingredients.

Before cooking this dish, you should be aware of the health benefits that a very important ingredient to this dish, like cashew nuts have.

  1. Help Prevent Gallstones
  2. Eating Nuts Lowers Risk of Weight Gain
  3. Helps reduce the frequency of migraine attacks,
  4. Lowers blood pressure, helps prevent heart attacks,
  5. Promotes normal sleep patterns in women suffering from menopausal sleep disturbances,
  6. And reduces the severity of asthma.

Now let’s start with tips regarding the recipe.

For  6 Serves you need these ingredients:

  • 8 chicken breasts (for growing offspring, 1 chicken breast per person isn’t quite enough), each breast sliced into as thin matchsticks as possible
  • About 18 spring onions, each trimmed and sliced into thin sticks
  • 4 cardemom seeds, crushed (with the end of a rolling pin or in a pestle and mortar)
  • 5 cm fresh root ginger, pared of its skin and finely chopped

Method of cooking

Start cooking “Stir-fried Chicken with Ginger, Cardamom and Cashew Nuts” by putting the strips of chicken, sliced spring onions, crushed cardamom, chopped ginger and garlic in a bowl, and mix together well. Mix together the cornflour, soy sauce, sherry and stock. Leave for several hours.
Meanwhile, heat the oil in a large, deep frying or saute pan, add the chicken, spring onions, ginger and garlic mixture, and stir-fry in the very hot oil till the strips of chicken turn opaque. Then pour in the cornflour and liquids- stirring this mixture up well before you add it because cornflour tends to sink to the bottom. Stir till the sauce boils, then dish up the contents of the pan (or wok) into a warmed serving dish and scatter the chopped cashew nuts over the surface.
Serve with boiled basmati rice, and a salad-a green salad containing chopped oranges and snipped chives seems to go very well with this stir-fry.


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