Chinese Chicken With Cashews
|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)|
|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|
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.
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.