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Chef Meewahjang's Cashew Chicken

chef.garret's picture
Ingredients
  Chicken breasts 1 1⁄2 Pound
  Peanut oil 2 Tablespoon
  Cornstarch 2 Teaspoon
  Unsalted cashew nuts 3⁄4 Cup (12 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Mushrooms 1⁄2 Pound, sliced
  Bamboo shoots 3⁄4 Cup (12 tbs), cut into 1/2 inch pieces
  Snow peas 1 Cup (16 tbs), strings removed
  Sugar 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Oil 3 Tablespoon (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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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