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Bites Fil Beit: Ferakh we Kashyoo – Chicken with Cashew Nuts

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We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Bites Fil BeitIngredients

  • ½ kg chicken breast without skin, cut into pieces – so-door fe-rakh
  • 2/3 cup cashew nuts, unsalted – ka-shyoo
  • ¼ kg fresh broccoli – bro-ko-ly
  • 1 red pepper, thinly sliced – fel-fel ah-mar
  • 1 medium onion, finely sliced – ba-sal
  • 2 tablespoons vegetable oil – zeit

 

Ingredients for the sauce

 

1 tablespoon soy sauce –so-ya sauce

2 teaspoons vinegar – khal

juice of 1 small orange – a-seer bor-too-an

1 teaspoon brown sugar – sok-kar bon-ni

2 teaspoons corn flour – corn flour
Directions

  • Add all the ingredients of the sauce together in a bowl and mix well until the corn flour is dissolved.
  • Heat the vegetable oil in a non-stick pan and sauté the cashews until light brown. Remove and set aside in a bowl.
  • In the same pan, stir-fry the onions over a high heat until tender and golden. Remove from heat and add the onions to the bowl containing the cashews.
  • Stir fry the chicken breasts in the same pan for a few minutes until they change color. Add the broccoli and the red pepper. Cook until vegetables are soft but still crisp.
  • Pour the sauce over the chicken and vegetables and stir for a few minutes until it thickens. Add the onions and cashews and stir for a minute before turning off the heat.
  • Serve warm with white rice.

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