Stir Fried Chinese Chicken With Cashews
|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)|
|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)|
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.