Chinese Cashew Chicken MEATBALLS!

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1/4 cup soy sauce, ordinary or light (Note 1)

1/4 cup Chinese cooking wine (shaoshing wine, or sub with dry sherry) (Note 4)

1/4 cup Oyster sauce

2 tsp sesame oil

1 tbsp cornflour / cornstarch

500g/1lb chicken mince (ground chicken)

2 cloves garlic, minced

1 egg, small (Note 2)

3/4 cup panko breadcrumbs

1/2 tsp salt

1/4 tsp white pepper (or sub with black)

2 tbsp peanut oil (or vegetable or canola)

1 clove garlic, minced

1 small onion, sliced

1 green capsicum / bell pepper, chopped into 1.75cm / 2/3"

3/4 cup water

1 cup cashews, unsalted

Directions

Place Sauce Part 1 ingredients in a jar and shake well. Place 2 tsp Sauce into a large bowl that you will be making the Meatballs in. Then add the cornflour into the Sauce jar and shake. Set Sauce aside.

Add remaining Meatballs ingredients into the bowl. Mix until just combined.

Measure out a heaped tablespoon of mixture and dollop onto a work surface. Then roll into balls (see Note 2 if mixture is too loose / sticky to form into balls).

Heat oil in a skillet over medium high heat. Add meatballs and cook, browning as best you can all over, or at least on both sides. Once browned all over (about 4 minutes), carefully transfer onto a plate. They will still be a bit raw inside.

Return skillet to the stove, still on medium high. Add onion and garlic, cook for 1 minute. Add capsicum and cook for 1 minute. Add Sauce and water and quickly mix - it will simmer quickly.

Transfer meatballs (and juices on the plate) into the Sauce. Turn heat down to medium and simmer, stirring occasionally, for 3 - 4 minutes, or until the Sauce reduces and thickens (by which time the meatballs will be cooked).

Stir through cashews, serve over rice!

Nutrition

• Serving Size: 297 g
• Calories: 615 kcal