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Everybody knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper level of exercise. Unfortunately, we do not always have the time or the power that this type of lifestyle requires. At the end of the day, almost everyone want to go home, not to the gym. People crave junk food, not veggies (unless they are vegetarians). The good news is that making healthy choices doesn’t have to be irritating. If you keep at it, you’ll get all of the required nutrients and exercise. Here are some of the best methods to be healthy.
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We hope you got benefit from reading it, now let’s go back to lightly salted stir-fried chicken and cashew nuts recipe. To cook lightly salted stir-fried chicken and cashew nuts you only need 10 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Lightly Salted Stir-Fried Chicken and Cashew Nuts:
- Provide 1 large piece Chicken thigh meat (skinless)
- Use 1/3 tsp Salt
- Take 1 tbsp Sake
- Take 1 tbsp Katakuriko
- You need 50 grams Cashew nuts
- Take 10 cm Nagaimo
- Prepare 1 Japanese leek
- Use 100 ml Water
- Provide 1/2 tsp plus Chinese soup stock
- You need 2 pinch Salt
Instructions to make Lightly Salted Stir-Fried Chicken and Cashew Nuts:
- Cut the leek into 1.5 cm long pieces. Peel the nagaimo and cut into 1.5 cm dice. Cut the chicken into 2 cm dice and add salt, pepper and sake to preseason.
- Dissolve the soup stock base and salt in water.
- Add enough vegetable oil to a frying pan to cover the cashew nuts, and shallow fry them over low heat. Stir it up occasionally. When the nuts are just lightly browned, take them out of the pan, leaving the oil.
- Coat the chicken with katakuriko. Add the chicken to the frying pan and shallow fry it, stirring to separate the pieces, until lightly browned. Remove the chicken from the pan.
- Drain off most of the oil, and stir fry the leek and nagaimo. When they are more or less cooked…
- Add the chicken and cashew nuts and continue stir frying.
- Add the Step 2 mixture and bring to a boil. Thicken with katakuriko slurry dissolved in water (about 1/2 teaspoon of katakuriko). Taste and adjust the seasoning with salt and pepper.
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