Cashew Chicken Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Chicken breasts - 10 ounces, skinned and boned, cubed | ||
| Cornstarch | 1/2 Teaspoon | |
| Dry sherry | 1 Tablespoon | |
| Reduced-sodium soy sauce - 1 1/2 teaspoons | ||
| Peanut or vegetable oil - 1 tablespoon, divided | ||
| Onions | 1/2 Cup (16 tbs), sliced | |
| Cashews - 1 ounce, shelled, roasted | ||
| Red bell pepper | 1/2 Cup (16 tbs) | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Garlic | 1/2 Clove (5gm), minced | |
| Water chestnuts | 3 Ounce, drained | |
| Hoisin sauce - 1/2 teaspoons | ||
| Green onion | 1 Tablespoon, thinly sliced | |
Directions
GETTING READY
1) In a 1 quart non-metallic bowl, toss the chicken with cornstarch until the chicken is evenly coated.
2) Stir in the sherry and soy sauce and allow the mixture to marinate for 15 minutes.
MAKING
3) In a 8 or 9 inch non-stick skillet, stir-fry the chicken cubes in batches in 1 1/2 teaspoons oil, until browned.
4) Remove from the skillet, repeat with rest of the chicken cubes and reserve the left over marinade.
5) In the same skillet, stir-fry the onion and cashews in rest of the oil until the onion is translucent.
6) Stir in the pepper, mushrooms and garlic, stir-fry for another 1 minute.
7) Return the chicken into the skillet, stir in the water chestnuts, reserved liquid, hoisin sauce and reserved marinade.
8) Cover and cook for 1 to 2 minutes until the chicken is thoroughly cooked through and the sauce is thick.
SERVING
9) Sprinkle with the scallion and serve immediately on individual serving plates.
1) In a 1 quart non-metallic bowl, toss the chicken with cornstarch until the chicken is evenly coated.
2) Stir in the sherry and soy sauce and allow the mixture to marinate for 15 minutes.
MAKING
3) In a 8 or 9 inch non-stick skillet, stir-fry the chicken cubes in batches in 1 1/2 teaspoons oil, until browned.
4) Remove from the skillet, repeat with rest of the chicken cubes and reserve the left over marinade.
5) In the same skillet, stir-fry the onion and cashews in rest of the oil until the onion is translucent.
6) Stir in the pepper, mushrooms and garlic, stir-fry for another 1 minute.
7) Return the chicken into the skillet, stir in the water chestnuts, reserved liquid, hoisin sauce and reserved marinade.
8) Cover and cook for 1 to 2 minutes until the chicken is thoroughly cooked through and the sauce is thick.
SERVING
9) Sprinkle with the scallion and serve immediately on individual serving plates.
Chef
