CHICKEN WITH ZUCCHINI AND CASHEW

Ingredients for the chicken:

• • Boneless Chicken legs – 250 grams, cut into ½” cubes
  • Garlic – 6 flakes, minced
  • Grated Ginger – ½ teaspoon
  • Corn starch – 2 tablespoon
  • Plain flour – 1 tablespoon
  • Green chillies – 2, chopped small
  • White Pepper powder – ½ teaspoon
  • Salt to taste
  • Oil for deep frying
  • Mix all of the above and deep fry on high heat. Remove as soon as the chicken pieces turn pale, do not let them brown. They will cook completely once added to the sauce. Set aside. 
• Ingredients for the Sauce:
  • To a bowl add the following, mix well and set aside:
  • Soy sauce – 1 teaspoon
  • Oyster sauce – 4 tablespoons
  • Vinegar – 2 teaspoons
  • Jaggery powder – 3 teaspoons
  • Green Chillies – 3, chopped 
  • Salt to taste
• To a seperate bowl add the following, stir well and set aside: 
  • Chicken stock – 2-3 cups
  • Corn starch – 2 tablespoons
  • Chicken cube (optional) -1
• And the Rest of the Ingredients:
  • Sesame oil – 2 tablespoons
  • Chopped Garlic – 15 flakes
  • Green Chillies – 3, sliced thin
  • Toasted Cashew nuts  – 1/4 cup
  • Green zucchini – 1, apply salt, white pepper and a teaspoon of finely chopped garlic
  • White pepper
  • Salt to taste

Method:

• To a casserole on high heat add a teaspoon of oil and quickly pan fry the sliced zucchini until brown on both sides. Set aside.
• To the same casserole add 2 tablespoons of oil. Drop in the garlic and fry until it turns golden brown. 
• Add in the chopped green chillies and immediately pour in the Sauce. 
• Toss in the fried chicken, stir around well to coat all the chicken pieces with the sauce. 
• Next pour in the corn starch slurry, stir well and cook until thickened to your liking. 
• Serve hot with noodles or fried rice. 

Notes:

• Feel free to add other vegetables like Pak choi, spinach, zucchini, red and yellow peppers.
• You can substitute Jaggery with Honey