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Lightly Salted Stir-Fried Chicken and Cashew Nuts
Lightly Salted Stir-Fried Chicken and Cashew Nuts

Before you jump to Lightly Salted Stir-Fried Chicken and Cashew Nuts recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.

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You may well prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is greater by 75%, and possibly this small amount of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water or even steam vegetables more quickly than your stove, and use a lot less electricity. Many men and women wrongly believe that doing the dishes by hand uses less energy than a dishwasher. Especially if you make certain the dishwasher is full previous to starting a cycle. By cool drying or even air drying the dishes besides heat drying them, you can raise the amount of money you save.

From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is something we can all accomplish, without difficulty. Mostly, all it takes is a little common sense.

We hope you got benefit from reading it, now let’s go back to lightly salted stir-fried chicken and cashew nuts recipe. To make lightly salted stir-fried chicken and cashew nuts you only need 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Lightly Salted Stir-Fried Chicken and Cashew Nuts:
  1. Use 1 large piece Chicken thigh meat (skinless)
  2. Use 1/3 tsp Salt
  3. You need 1 tbsp Sake
  4. Take 1 tbsp Katakuriko
  5. Get 50 grams Cashew nuts
  6. You need 10 cm Nagaimo
  7. Use 1 Japanese leek
  8. You need 100 ml Water
  9. Use 1/2 tsp plus Chinese soup stock
  10. Use 2 pinch Salt
Steps to make Lightly Salted Stir-Fried Chicken and Cashew Nuts:
  1. 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.
  2. Dissolve the soup stock base and salt in water.
  3. 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.
  4. 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.
  5. Drain off most of the oil, and stir fry the leek and nagaimo. When they are more or less cooked…
  6. Add the chicken and cashew nuts and continue stir frying.
  7. 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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