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Chicken and cashew nut skewers
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Prep Time:
380 minutes
Cook Time:
15 minutes
Total Time:
395 minutes
Delicious chicken skewers with cashews paired with flavorful egg fried rice - a hit for all ages! Great for entertaining.
Ingredients:
  • 76.25 gm oyster sauce
  • 65.63 gm soy sauce
  • 62.50 ml shao hsing (Chinese cooking wine)
  • 57.20 gm honey
  • 2cm piece fresh ginger, finely grated
  • 3 tsp chicken stock powder
  • 1.25kg chicken thigh fillets, quartered
  • 62.50 ml roughly chopped roasted unsalted cashews
  • 300g steamed snow peas, to serve
  • Sliced red chilli, to serve
  • 18.40 gm vegetable oil
  • 3 eggs, lightly beaten
  • 800.00 gm cold cooked white medium-grain rice
  • 1 bunch choy sum, finely chopped
  • 2 green onions, finely chopped, plus extra sliced to serve
  • 4.00 tsp sesame oil
Instructions:
  • In a jug, mix oyster sauce, soy sauce, shao hsing, honey, ginger, garlic, and stock powder. Set aside 1/4 cup of the mixture. Place chicken in a shallow glass or ceramic dish and pour the rest of the sauce over it. Coat the chicken well, cover, and refrigerate along with the reserved marinade for at least 6 hours or overnight.
  • Preheat a barbecue grill or chargrill pan over medium-low heat. Skewer the chicken onto 12 skewers. Grill, turning occasionally, for 8 to 10 minutes until the chicken is charred and fully cooked.
  • Start by heating half of the vegetable oil in a wok or large frying pan over high heat. Cook the egg, stirring occasionally, until scrambled and cooked through. Transfer it to a bowl. Then, heat the rest of the oil in the wok. Add rice, choy sum, and onion. Stir-fry for 3 to 4 minutes until the rice is heated through and choy sum is wilted. Finish by adding sesame oil and seeds, and stir-fry until combined.
  • In a small saucepan over high heat, combine reserved marinade, cashews, and 2 tablespoons water. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Place skewers on a serving platter, drizzle with the sauce, and serve alongside fried rice and snow peas. Garnish with chili and extra green onion for an extra kick.

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