Chinese has always been my family's go-to take-away. Mainly because you couldn't drag my Dad into an Indian restaurant. He didn't even like the smell of them never mind the flavours. His dislike of curry was so great that when he had to visit India on a business trip he took packets of Hobnobs* so that he wouldn't starve.
Having returned from the trip Dad was a changed man and curry was on the menu, but we still had Chinese, why fix what isn't broken?
The family favourite was chicken with cashew nuts. No matter what else was being ordered it would be included. Mum is staying with us over New Year, so I decided to try and cook it for Tonight's Menu. The feedback was that it tasted like it came out of a foil container, in a good way.
Stock is added to velveted chicken stir fried with onions, bamboo shoots, water chestnuts and carrots. Bean sprouts are then added along with soy sauce. The dish is finished with spring onions and the all-important toasted cashews. Serve with egg fried rice.
*other biscuits are available