Chicken with Cashews

By cserumga

- from Easy Chinese Stir-Fries by Helen Chen

- makes 3-4 servings

Ingredients

• 2 tsp cornstarch
• 2 tsp Chinese rice wine or dry sherry
• 1/2 tsp grated peeled fresh ginger
• 1 lb skinless boneless chicken breast, cut into 3/4" cubes
• 2 Tbsp dark soy sauce
• 2 Tbsp hoisin sauce
• 1 tsp sugar
• 4 Tbsp canola oil
• 1 garlic clove, crushed with the side of a knife and peeled
• 1 cup whole raw cashews, toasted in a 350F oven until fragrant and golden
• 1 tsp sesame oil

Preparation

Step 1

1) In a medium bowl, whisk together the cornstarch, wine, and ginger. Add the chicken and mix well.

2) In a small bowl, whisk together the soy sauce, hoisin sauce, sugar, and 2 tablespoons water.

3) In a wok or stir-fry pan, heat the canola oil over high heat. Add the garlic and stir until the oil is hot and the oil sizzles. Stir up the chicken mixture and add it to the pan. Cook, stirring, until the chicken turns white, about 1 to 2 minutes. Remove and discard the garlic, if desired.

4) Reduce the heat to medium and add the soy sauce mixture. Stir until the ingredients are well blended. Add the cashew nuts and stir for another 30 seconds. Drizzle with sesame oil and mix well. Server immediately.