We don’t go to Kowloon House very often anymore — in fact, I can’t even remember the last time we ate there. As Sam and Alex grew older, they discovered that they preferred Japanese food over Chinese food and on the occasions that they craved Chinese food, we often went to Causeway Seafood Restaurant and President Grand Palace in Chinatown which have become for them what Kowloon House and San Jacinto in Chinatown were for me as a child.
This stir-fried chicken with green peas and cashew nuts recipe is in remembrance of those by-gone times, my childhood and my children’s, and those lovely meals we had at Kowloon House.
As with any stir fried dish, this chicken with green peas and cashew nuts should be cooked in a short time over very high heat. Remember to cut the chicken into thin slices so that they get cooked through in a matter of minutes. For more details about stir-frying, see the post on stir frying basics… Continue reading »