You are here

Stir Fried Chinese Chicken With Cashews

Budget.Gourmet's picture
Ingredients
  Sesame oil 1⁄3 Cup (5.33 tbs)
  Rice vinegar 1⁄3 Cup (5.33 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), peeled and minced
  Boneless skinless chicken breast 2 Pound, cut into 1 inch cubes
  Peanut oil/Vegetable oil 2 Tablespoon
  Cornstarch 1 1⁄2 Teaspoon
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Hoisin sauce 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
  Grated ginger 2 Tablespoon
  Pea pods 1⁄2 Pound, tips and strings removed (Blanched For 30 Seconds In Boiling Water)
  Canned water chestnuts 7 Ounce, thinly sliced (1 Can)
  Cashewnuts 16 Ounce (Toasted)
  White mushrooms 1⁄2 Pound, trimmed, wiped, and sliced
  Sliced scallions 1 Cup (16 tbs) (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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Gourmet

Rate It

Your rating: None
4.263335
Average: 4.3 (15 votes)