Chefmeewahjang's Cashew Chicken Recipe
Ingredients
| Chicken breasts | 1 1/2 Pound | |
| Peanut oil | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| 3/4 cup unsalted cashew nuts | ||
| Chicken stock | 1/2 Cup (16 tbs) | |
| Mushrooms | 1/2 Pound, sliced | |
| 3/4 cup bamboo shoots, cut in 1/2 inch pieces | ||
| 1 cup snow peas, strings removed | ||
| Sugar | 1/2 Teaspoon | |
| 1 or 2 cloves or garlic, minced (optional) | ||
| 3 Tbsps. oil for sauteing chicken | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Bone and skin chicken and slice thin.
Cut into 1 1/2 inch squares.
Marinate chicken 15 minutes in mixture of 1 Tbsp peanut oil, 1 Tbsp soy sauce and 1 tsp cornstarch.
Saute nut meats in 1 Tbsp peanut oil until slightly brown.
In a hot frying pan or wok, saute chicken, salt and garlic in 3 Tbsp oil until meat turns white.
Add stock, mushrooms, bamboo shoots and snow peas.
Cover and cook for 1 minute.
Add pepper, sugar, 1 Tbsp soy sauce and 1 tsp cornstarch mixed with 2 tsp water.
Stir gently until sauce thickens.
Pour in nut meats, mix slightly and serve HOT.
Cut into 1 1/2 inch squares.
Marinate chicken 15 minutes in mixture of 1 Tbsp peanut oil, 1 Tbsp soy sauce and 1 tsp cornstarch.
Saute nut meats in 1 Tbsp peanut oil until slightly brown.
In a hot frying pan or wok, saute chicken, salt and garlic in 3 Tbsp oil until meat turns white.
Add stock, mushrooms, bamboo shoots and snow peas.
Cover and cook for 1 minute.
Add pepper, sugar, 1 Tbsp soy sauce and 1 tsp cornstarch mixed with 2 tsp water.
Stir gently until sauce thickens.
Pour in nut meats, mix slightly and serve HOT.
Chef
