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Chinese Chicken With Cashews

Foreign.Taste's picture
Ingredients
For the marinade
  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), finely chopped
  Skinless boneless chicken pieces 2 Pound
For the stir-fry
  Snow peas 1⁄2 Pound, trimmed
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 1⁄2 Teaspoon
  Hoisin sauce 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
  Grated fresh gingerroot 2 Tablespoon
  Vegetable oil/Peanut oil 2 Tablespoon
  Canned water chestnuts 7 Ounce, drained, sliced
  Mushrooms 1⁄2 Pound, sliced
  Chopped cashews 1 1⁄2 Cup (24 tbs)
  Sliced scallions 1 Cup (16 tbs) (With Tops)
  Rice 3 Cup (48 tbs), cooked
Directions

To marinate the chicken: Combine sesame oil, rice vinegar, sherry and garlic in bowl; mix well.
Rinse chicken and pat dry.
Cut into 1-inch pieces.
Add to marinade.
Marinate in refrigerator for 1 hour.
Drain, reserving marinade.
To stir-fry the chicken: Blanch snow peas in boiling water in saucepan for 30 seconds; drain.
Combine soy sauce and cornstarch in bowl; mix well.
Stir in hoisin sauce, sugar and ginger.
Heat oil in wok or heavy saucepan over high heat.
Add chicken.
Stir-fry for 3 to 4 minutes or until chicken is opaque and white.
Stir in reserved marinade and soy sauce mixture.
Add snow peas, water chestnuts, mushrooms and cashews; mix well.
Cook for 5 to 6 minutes or until mixture is heated through, stirring frequently.
Add scallions; mix well.
Stir-fry for 1 minute.
Serve on hot cooked rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Everyday
Cook Time: 
15 Minutes
Servings: 
4

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