Cashew Chicken

How to prepare cashew chicken

1. Toast the cashews in a baking tray for 10 minutes at 170°C (340°F) until browned.
   
2. Cut the chicken into suitable cubes and mix with soy sauce, salt, pepper, flour, and 2 tablespoons of cold water. If you have time, let it marinate for at least 30 minutes.
3. Cut the red onion into not-too-thin slices. Chop the green onions into fine rounds.
4. Blend all sauce ingredients well in a small food processor or with an immersion blender.
5. Bring plenty of salted water to a boil and add the rice noodles. Boil for 3 minutes (also check the cooking time on the package), then drain and quickly run under cold water so they don't stick.
6. Heat a wide pan (about 28-30 cm) well and grease it with 1/2 tablespoon of oil. Place chicken pieces in the pan, spaced apart. Fry for 1.5 minutes, flip and cook for another 1.5 minutes. The chicken will brown nicely during this time. Transfer the chicken to a bowl and continue until all is done.
   
8. When all the chicken is fried, add the onion and minced hot chili to the pan and sauté, stirring constantly, for a few minutes until the onion has browned spots. Transfer the onion and chili over the chicken.
9. Add the sauce from the blender to the hot pan. Simmer, stirring often toward the end, for 3 minutes until you see the oil collecting at the edges.
10. Add the chicken with onion, cashews, and 50 ml water. Bring to a boil and stir constantly until the chicken is well coated with the reddish sauce. This will take about 3 minutes.
    
11. Add the green onion at the end and mix. Taste for salt.
12. Mix the chicken with the noodles or arrange the noodles on a platter and pour the chicken on top. Serve warm.
    

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