Cashew Chicken
By á-2235
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Ingredients
- 1 T rice vinegar
- 1 T brown sugar
- 1 T oyster sauce
- 1/2 tsp sesame oil
- 1/2 cup soy sauce
- 3 T chopped fresh ginger
- 6 boneless, skinless chicken thighs cut into small cubes
- kosher salt and freshly ground black pepper
- 3 T vegetable oil
- 2 cloves minced garlic
- 1 green pepper cut into small cubes
- 1/4 cup dry sherry or Chinese rice wine
- 2 T cornstarch
- 1 cup whole roasted, unsalted cashews
- 1/3 cup water chestnuts chopped
- 2 scallions thinly sliced
Details
Preparation
Step 1
In a bowl, combine vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of soy and 1 T. ginger. Set aside.
Season chicken with salt and pepper. Heat oil in large skillet over medium high heat. Add chicken and saute until cooked through, about 5 to 7 minutes. Remove.
Stir fry garlic, peppers and 2 T ginger keeping them crisp tender. Deglaze with sherry and scrup0e up brown bits. Add reserved soy mixture and cook until boils. Whisk cornstarch and 1/4 cup soy in small bowl and then add to skillet. Add cashews, water chestnuts, 1/4 cup water. Cook till heated through and sprinkle scallions on top to serve.
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