Gravy:
- K&N’s Stok - 1 cube
- Sesame oil - 1 tbsp
- Ginger - 1 tsp; minced
- Garlic - 1 tsp; minced
- Soy sauce - 1 tsp
- Oyster sauce - 1 tsp
- Chili garlic sauce - 2 tbsp
- White pepper - 1 tsp
- Salt - to taste
- Sugar - 1/2 tsp
- Cornstarch - 1 tbsp; mixed in water
- Cashew nuts - 1/4 cup; roasted
Chicken Marination:
- K&N’s Boneless Breast Fillet - 200g
- Egg - 1
- Cornstarch - 2-3 tbsp
- Salt - to taste
- Black pepper - 1 tsp
- Oil - 1 tbsp
- Ginger garlic paste - 1 tbsp
Vegetables:
- Oil - 2 tbsp
- Capsicum - 1 cup; cut in cubes
- Onion - 1 cup; cut in cubes
- Tomatoes - 1 cup; cut in cubes
- Salt - to taste
Chicken Marination:
Cut K&N’s Chicken Breast Fillet into thin slices.
In a bowl add chicken slices, egg, cornstarch, salt, black pepper, oil, and ginger garlic paste.
Mix all ingredients well and set aside for 20 to 30 minutes.
Deep fry the chicken until light golden brown and set aside.
Vegetable:
In pan heat oil, add capsicum, onion and tomatoes and give it a good stir.
Season with some salt and cook for 2 to 3 minutes. Your sautéd veggies are ready.
Gravy:
In a wok heat oil, add ginger, garlic and sauté for a minute.
Add soy sauce, oyster sauce, chili sauce, white pepper, salt and sugar. Add water as required, K&N’s Stok cube, and let it simmer for 2 to 3 minutes.
Add cooked chicken and sauté veggies in it and give it a good stir.
Add cornstarch and stir continuously on low flame for 2 to 3 minutes.
Mix in the roasted cashew nuts.
Meanwhile heat a hot (sizzler) plate on stove, pour prepared cashew nut chicken.
Garnish with spring onion, roasted cashew nuts and serve with rice of your choice.