Chicken with Cashew

This recipe was inspired by... well... really my pantry. For some time I have been wanting to make something sort of chinese inspired which uses chicken and cashew nuts. So today I came up with this really quick and healthy dish that you can make while the rice is cooking. This made enough for 4 adults.

You can serve it with rice, egg-fried-rice, noodles (or a noodle dish).

1 chicken breast - skinned, deboned and cut into cubes
1 large onion - diced
3-4 garlic teeth - sliced
1 tsp minced ingwer
3 handfull cashew nuts - I buy it loose and shook it out of the bag, so this is an aproximation
3-4 handfull frozen green beans - again, just shook it out of a bag and eyeballed it
1 tbs oil
3 tbs soy sauce (I use sodium reduced)
1 tbs rice vinegar
1-2 tbs mirin (sweet japanese cooking sauce)
1 tsp potato starch
Salt and pepper to taste

Heat the oil in a large skillet over high heat. Fry the onions and ingwer, stirring constantly, until the onion is golden. Add the garlic and fry for about 30 seconds (be carefull not to burn the garlic as it turnes bitter)

Add the cashew nuts and fry for about 1 or 2 minutes. Add the chicken and fry for about 5 minutes, making sure all are cooked from all sides. Add the green beans and fry for another few minutes, stirring frequently.

Meanwhile; mix the soya sauce, vinegar, mirin and starch together. Once the chicken and green beans are cooked through add this mixture and mix well. Season to taste with salt, pepper and soy sauce.

Serve