Prep 30 mins
Cook 10 mins
A delicous, well-known, easy-to-do chinese dish, made of diced chicken and cashew nuts.
- 2 lbs chicken breasts
- 2 slices gingerroot
- 1 green onion (shredded 1-inch long)
- 2 whole dried red chilies
- 1⁄2 egg white
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 2⁄3 cup raw cashew nuts
- 1 tablespoon sherry wine
- 2 tablespoons soy sauce
- 1 teaspoon vinegar
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 cup cooking oil
- Cut the boned chicken breasts lengthwise into 1/2" strips, then cut the strips crosswise to make 1/2" squares.
- Place the diced chicken in a bowl and marinate with egg white, cornstarch and soy sauce. Let stand for at least 30 minutes.
- Fry cashew nuts on medium low heat, until they are lightly brown. Be careful not to let them burn.
- Stir-fry diced chicken briskly in oil, for about 1 minute (300 degrees). Remove the chicken and drain off oil from frying pan.
- Heat tablespoon oil to fry ginger, red pepper and green onion; add chicken, stir quickly. Next add the seasoning sauce, stir until thickened and heated thoroughly; turn off heat. Add the cashew nut mix just before serving.
This was a very nice stir-fry. I added broccoli towards the end of the cooking time to make it a complete meal. Note.. you have 1 cup of cooking oil listed in the ingredients for the seasoning sauce. I was pretty sure it didn't belong there (?). I used about 1/2 cup oil total to cook up the chicken, etc... but I still thought that was too much. Maybe I didn't interpret the instructions correctly? Anyway, the end product (using less oil and not including it in the sauce) was very good. Thank you.
Loved it! And you could throw any veggies you like, in at the last minute, to complete your stir-fry. I did use a wok; the chicken browned pretty quickly. I also used regular (not raw) cashews, so I threw them in at the last minute. I used a few fresh chives, that I had on hand, instead of the green onion. Served over jasmine rice and crispy chinese noodles. This is going into my 'Best of...' cookbook! Thanks so much for sharing, tasha.x3! YUM!