Stir Fried Chinese Chicken With Cashews Recipe
Ingredients
1/3 cup sesame oil
1/3 cup rice vinegar
1/4 cup dry sherry
2 large cloves garlic, peeled and minced
2 pounds boneless skinless chicken breast, cut into 1 inch cubes
2 tablespoons peanut or vegetable oil
1 1/2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon sugar
2 tablespoons grated fresh ginger
1/2 pound pea pods, tips and strings removed, blanched for 30 seconds in boiling water
1 7 ounce can water chestnuts, thinly sliced
2 cups (8 ounces) cashew nuts, lightly toasted
1/2 pound white mushrooms, trimmed, wiped, and sliced
1 cup thinly sliced scallions, including the green parts
Directions
In a large bowl, combine the sesame oil, vinegar, sherry, and garlic.
Add the chicken cubes and let them marinate for 1 hour.
In a wok or large, heavy skillet, heat the peanut oil over high heat until very hot.
Transfer the chicken from the marinade to the wok with a slotted spoon, reserving the marinade.
Stir the chicken with a large spatula or spoon until it is opaque on all sides, about 3 to 4 minutes.
Combine the cornstarch and soy sauce in a small bowl.
Add it along with the marinade, hoisin sauce, sugar, and ginger to the wok and reduce the heat to medium low.
Add the pea pods, water chestnuts, cashews, and mushrooms and continue cooking until the vegetables are warmed through, about 5 to 6 minutes.
Add the chicken cubes and let them marinate for 1 hour.
In a wok or large, heavy skillet, heat the peanut oil over high heat until very hot.
Transfer the chicken from the marinade to the wok with a slotted spoon, reserving the marinade.
Stir the chicken with a large spatula or spoon until it is opaque on all sides, about 3 to 4 minutes.
Combine the cornstarch and soy sauce in a small bowl.
Add it along with the marinade, hoisin sauce, sugar, and ginger to the wok and reduce the heat to medium low.
Add the pea pods, water chestnuts, cashews, and mushrooms and continue cooking until the vegetables are warmed through, about 5 to 6 minutes.
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