Cashew Chicken
photo by KateL
- Ready In:
- 42mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
Marinade and chicken
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons cornstarch
- 1⁄2 teaspoon sesame oil
- 1 egg white, lightly beaten
- 1 1⁄4 lbs boneless chicken breasts, cut into 1-inch dice
-
Aromatics
- 1⁄4 cup green onion, cut into 1 1/2 inch pieces, then thinly sliced lengthwise to form thin strips
- 1 tablespoon garlic clove, minced
- 1 tablespoon fresh ginger, minced (or grated)
- 1 teaspoon chili paste (see recipe description)
-
Sauce
- 1⁄4 cup reduced-sodium chicken broth
- 3 tablespoons low sodium soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon sesame oil
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 tablespoon canola oil, divided
- 1⁄2 cup roasted unsalted cashews
- 1 cup diced red bell pepper
directions
- Prepare marinade by whisking together soy sauce, sherry, cornstarch, sesame oil and egg white. Add chicken, and refrigerate 30 minutes.
- Meanwhile combine green onions, garlic, ginger and chili paste in a small dish. Combine sauce ingredients in a small jar and shake to combine.
- Heat a 12-inch skillet (or wok) over high heat until searing hot. Add 1 teaspoon oil, then half the chicken. Cook, without stirring, 2 minutes. Stir fry another 2 minutes. Remove from pan (it may not be cooked through); set aside. Repeat with another teaspoon of oil and remaining chicken.
- Warm cashews in a small skillet over low heat; do not allow to burn.
- Add remaining 1 teaspoon oil to skillet or wok. Add green onion mixture; stir-fry 30 seconds. Add bell pepper. Sauté until just crisp-tender, 2 to 3 minutes.
- Return chicken to pan stir fry to combine. Shake sauce and add to pan. Cook until sauce thickens slightly. Add cashews; toss gently and serve.
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Reviews
-
Very tasty and forgiving recipe. In the middle of preparing dinner, I discovered I had no red bell pepper, and found a can of diced jalapenos as a substitute; the taste was good, but spicier than we normally eat, and the small green dice didn't add the same color contrast for presentation. I used a 5-qt. All-Clad deep frying skillet, and I had to use more oil for coverage. Even so, the chicken pieces and marinade created a thick crust on the skillet as they sat on high heat for 2 minutes. The crust built up until the sauce was added at the end, but the fond made the sauce very dark. I plan to make this again with 1) a red bell pepper and 2) a nonstick saute pan, and see how that works out. I served this with Recipe #493322 and fruit cocktail (very fortunate relief to the spiciness I created!).
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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