Cashew Nut Chicken Recipe
Try this alluring Cashew Nut Chicken recipe. An easily prepared recipe, this Cashew Nut Chicken is a dish which you will always love to serve to your friends on a get together.
Ingredients
1 whole chicken breast
2 Tbsp. light soy sauce, divided 30 mL
1 tsp. cooking wine 5 mL
Dash gourmet powder
Dash black pepper
1 Tbsp. tapioca starch 15 mL
2-3 drops sesame oil 2-3 drops
1/4 c. water 60 mL
1 c. peanut oil 250 mL
1/2 lb. raw cashew nuts 250 g
2 Tbsp. peanut oil 30 mL
4 slices ginger root 4 slices
2 garlic cloves, crushed
1 medium onion, minced
1 c. halved fresh mushrooms 250 mL
2 c. thawed frozen mixed vegetables 500 mL
1/2 tsp. salt 2 mL
Directions
Remove the skin and bone from the chicken breast and cut into slivers, across the grain.
In a medium bowl, prepare a marinade of 1 Tbsp. (15 mL) of the soy sauce, cooking wine, gourmet powder, and black pepper.
Add the chicken and let it marinate 15 minutes.
Prepare a starch solution by mixing together 1 Tbsp. (15 mL) soy sauce, starch, sesame oil and water.
Set aside.
Heat the 1 c. (250 mL) peanut oil in a wok and deep fry the cashews until they are light brown.
Remove the nuts and keep warm.
Place a wok over high heat and add the 2 Tbsp. (30 mL) peanut oil.
Stir fry the ginger, garlic and onion for a minute.
Add the chicken and cook for 2 more minutes, stirring constantly.
Add the mushrooms, vegetables and salt and stir fry for 3 minutes.
Pour in the starch solution and bring to the boil.
Toss all ingredients to coat them with the thickened sauce.
Add the cashews, mix and serve at once.
In a medium bowl, prepare a marinade of 1 Tbsp. (15 mL) of the soy sauce, cooking wine, gourmet powder, and black pepper.
Add the chicken and let it marinate 15 minutes.
Prepare a starch solution by mixing together 1 Tbsp. (15 mL) soy sauce, starch, sesame oil and water.
Set aside.
Heat the 1 c. (250 mL) peanut oil in a wok and deep fry the cashews until they are light brown.
Remove the nuts and keep warm.
Place a wok over high heat and add the 2 Tbsp. (30 mL) peanut oil.
Stir fry the ginger, garlic and onion for a minute.
Add the chicken and cook for 2 more minutes, stirring constantly.
Add the mushrooms, vegetables and salt and stir fry for 3 minutes.
Pour in the starch solution and bring to the boil.
Toss all ingredients to coat them with the thickened sauce.
Add the cashews, mix and serve at once.
