Beneficiary BC New Democratic Party
Publication Date December 2015
No. Pages 74
No. Recipes 47
Make check payable to: Amber Hockin
98 6700 Rumble St.
Burnaby, BC V5E4H
Spicy Cashew Chicken
By Amber Hockin
4 chicken breast (boneless, skinless)
2 tsp. cornstarch
Olive oil to coat the bottom of the cooking pan (2 - 3 tbsp.)
2 tsp. chili flakes (use less if you want less heat)
1 medium to large onion chopped coursely
5 tbsp. soy sauce
3 tbsp. whiskey (we use Crown Royal but anything will do)
1/2 cup water
1/2 cup frozen peas
1 cup cashews (unsalted) or you can use unsalted peanuts
2 tbsp. freshly chopped coriander
Serve with Basmati or Jasmine Rice, cooked separately.
Cut the chicken into bite size pieces and put in a glass bowl with cornstarch. Toss to coat the chicken in the cornstarch.
Heat pan on medium heat with oil and add child flakes to release flavours. Cook for 1 minute. Add the chicken to the pan, stir and cook for another 3 minutes. Add the onions, stir and cook for another 4 minutes. Pour in the soy sauce and whiskey and cook for another 4 minutes. Add the water and stir well to make an even sauce. Cook for another 2 minutes. Add the frozen peas and nuts, cook for another 2 minutes.
When ready to serve, garnish with some freshly chopped coriander and serve with basmati or jasmine rice and a side salad.