Chicken with cashews 

Has the charm of oriental cuisine struck you too? To blame you, with its spicy aromas and its sweet or savory sauces, Asian dishes are among the most loved in the world. Today I present a recipe that is close to the classic almond chicken of Chinese cuisine, but winking at Thailand: chicken with cashews. Also for this recipe there are many variations to enhance its flavor; I have focused on the flavor of soy sauce, the inevitable fresh and pungent touch of ginger, which blend expertly with tender chicken nuggets and toasted cashews. A simple and perfect dish for your themed dinners to amaze your friends with a dish of effect... To be enjoyed strictly with chopsticks, the typical chopsticks!

Ingredients

800 gr chicken breast

80 gr cashew nut

4 spring onion

4 tablespoons sake'

4 tablespoons soy sauce

1 tsp ginger powder

extra virgin olive oil

cornstarch

salt

Method

Prepare chicken breast. Place the chicken breast on a cutting board, remove the central bone and cartilage. Separate it into 2 fillets and cut the pulp into cubes of about 2 cm on each side. Pass the cubes in cornstarch and transfer them to a medium mesh strainer. Shake the strainer, to remove excess cornstarch. Slice the spring onions. Remove the rootlets and 1/3 of the green part of the spring onions. Wash and dry them. Very thinly slice both the white and green parts of the spring onions and keep them separate. Pour into a glass 4 tablespoons of soy sauce and 4 tablespoons of sake (rice liquor), vermouth, sherry or dry white wine. Cook the chicken. Heat 3 tablespoons of olive oil in the wok or non-stick pan and brown the chicken pieces over very high heat for 3-4 minutes with the ginger. Drain the chicken with a slotted spoon and keep it aside. Lower the heat, place the white part of the spring onions in the wok with a pinch of salt and cook them for 2-3 minutes. Turn up the heat and put the diced chicken, the green part of the spring onions and the cashews back in the wok. Skip for 1-2 minutes. Drizzle with wine and soy sauce, let it evaporate, adjust with a little salt and pepper and serve.