Thursday, August 2, 2007

Cashew Chicken


12 oz chicken breast, sliced into 1-inch pieces
1 tbl cornstarch

1 tsp salt
1 tsp sesame oil
1 tbl light soy sauce
1/2 tsp sugar

oil for frying
1 cup cashew nuts
2 green onions, chopped
1 small onion, peeled & cubed
1 inch fresh gingerroot, peeled & sliced (I use 1/2 tsp ground instead)
2 cloves minced garlic
3 oz snow peas
2 oz bamboo shoots, thinly sliced

2 tsp cornstarch
1 tbl Hoisin sauce
3/4 cup chicken stock

Roll chicken pieces in cornstarch.

Mix salt, sesame oil, soy sauce and sugar. Pour over chicken. Leave to stand 10 minutes.

Heat oil and fry cashews until golden brown. Remove to paper towels to drain.

Add a little oil and stir fry the onions, ginger and garlic for 2 to 3 minutes. Add snow peas and bamboo. Stir fry 3 more minutes. Remove all of this to a bowl.

Add a little oil and fry chicken for 3 to 4 minutes. Remove, and clean the pan (wad up some paper towels, hold them in your tongs, and wipe out the pan).

Add a little fresh oil and return chicken, vegetables and nuts to pan.

Mix cornstarch, Hoisin sauce and chicken stock. Pour this sauce over chicken. Mix well and cook until the sauce thickens and becomes transparent.

NOTE: Whoops! Forgot the "roll chicken in cornstarch" step. It still tasted great. No harm, no foul if you skip that step.

Recipe from:
Mom's Fridge

1 comment:

What Works For Us said...

Good recipe. It sounds delicious!

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