Chef Meewahjang's Cashew Chicken
|Chicken breasts||1 1⁄2 Pound|
|Peanut oil||2 Tablespoon|
|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|
|Garlic||2 Clove (10 gm), minced|
|Oil||3 Tablespoon (For Sauteing Chicken)|
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.