Cashew Chicken
By karad
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Ingredients
- 1 lb. Boneless Chicken Breasts
- Vegetables of your choice (carrots, broccoli, asparagus)
- 1 C. Cashews
- 1 C. Cooking Oil
- Marinade
- 1 T Soy Sauce
- 1 T Hoisin Sauce
- 1 T Sherry (or Rice Wine)
- 1 T Sesame Oil
- Black Pepper to taste
- Essential Stir Fry Sauce
- 1/4 C. Chicken Broth
- 2 T Sherry (or Rice Wine)
- 2 T Soy Sauce
- 1 T Sesame Oil
- 2 t. cornstarch
- 1/2 t. sugar
- 1/4 t. ground pepper
Details
Preparation
Step 1
Cut chicken into very thin slices. Place chicken in a bowl with marinade. In small saucepan combine cashews and cooking oil. Place over high heat and still. As soon as nuts turn light golden, drain them saving 3 T of the oil for cooking. Allow nuts to cool to room temperature, then set aside.
Last Minute Cooking:
Place WOK on high heat. Add 1 1/2 T of reserved cooking oil. When oil is hot, add chicken and stir and toss until opaque. Transfer to plate.
Return WOK to high heat. Add 1 1/2 T Oil. When hot, add vegetables and stir fry until softened about 2 minutes. Pour in sauce and return chicken to the WOK. Add cashews and stir and toss until the sauce glazes the food.
Serve over Jasmine Rice
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