For 4 people
For 4 people
Cut the chicken cutlets into small pieces and coat them with cornstarch.
Peel and finely chop the shallots and ginger. Also chop the lemongrass.
In a wok, heat oil and quickly sear the chicken pieces over high heat until lightly cooked.
Remove them from the wok and set them aside on a plate.
Then add the shallots, ginger and lemongrass to the wok and stir-fry for two minutes.
Add the chicken pieces and cashew nuts.
Finally, add mirin and soy sauce and boil to thicken the sauce.
Serve with rice.
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