CASHEW CHICKEN II

By stepjo7269

Real and Helthy Chinese Cookbook
By: Nicholas Zhou

Ingredients

• Marinade:
• 8 ounces (225 g) boneless chicken breasts, skinned and cut into 1/2 inch cubes
• 5 fluid ounces (150 ml) cooking oil (vegetable or peanut)
• 2 ounces (50 grams) cashew nuts
• 2 teaspoons dry sherry or rice wine
• 1 tablespoon light soy sauce
• 1 tablespoon spring onions, finely chopped as garnish (if desired)
• 1 egg white
• 1 teaspoon salt
• 1 teaspoon cornstarch
• Directions:
• ●Add the marinade ingredients to the chicken cubes, mixing with chopsticks and adding the cornstarch last.
• ●Allow the chicken to marinate in the refrigerator for 15 - 20 minutes. While the chicken is marinating, mix together the dry sherry and light soy sauce and set aside.
• ●Heat the wok and add oil. When the oil is ready, add the chicken cubes and stir-fry on medium heat, stirring quickly to ensure that the chicken does not stick to the wok, until it turns white.
• ●Remove the chicken from the wok and set aside.
• ●Clean the wok with a paper towel and add one tablespoon of oil. When the oil is ready, add the cashews and stir-fry them for about 1 minute. Add the chicken, and the sherry/soy
• sauce mixture. Stir-fry the dish for about another 2 minutes.
• ●If you don't like raw spring onions, you can add them to the dish at this time. Otherwise, remove the dish from wok, garnish with spring onions, and serve.

Details

Servings 3

Preparation

Step 1

The original Chinese version would have been made with peanuts because cashews are not featured in Chinese cookery.