Chicken & Cashew Nuts
- Ready In:
- 21mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 14.79 ml peanut oil
- 4.92 ml sesame oil
- 453.59 g boneless skinless chicken breast, cubed
- 1 onion, 1-inch squares
- 1 carrot, peeled, halved and sliced
- 1 red bell pepper, 1-inch squares
- 4 dried Chinese mushrooms, soaked and quartered
- 3 garlic cloves, minced
- 118.29 ml cashew nuts
- 59.14 ml soy sauce
- 59.14 ml shaoxing wine
- 29.58 ml oyster sauce
- 4.92 ml dry mustard
- 9.85 ml sugar
- 9.85 ml chili paste with soybean (Chiu Chow Chili Oil)
- 2.46 ml cornstarch
directions
- Heat Peanut and Sesame Oil in Wok over med-high heat.
- Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes.
- Add Onions and Carrots and cook until slightly softened, about 2 minutes.
- Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute.
- Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts.
- Add sauce: Soy Sauce, Shaoxing Rice Wine, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; bring sauce to boil (to activate cornstarch) and remove from heat.
- Serve with steamed white rice.
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Reviews
-
This was excellent. It was just as good if not better than what I could get at my favorite Chinese restaurant. I did find it necessary to cook the chicken longer than 2 minutes called for in the first step. I also had to cut the chili oil in half, it would have been too hot for me otherwise. I did add more mushrooms and a little broccoli just to increase the veggies.
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Better than the similar dish at PF Chang. Simple to prepare and everyone in the family loved it. The instructions are perfect - just enough details and hints to understand what should be done. The Chiu Chow Chili Oil is new to me and a wonderful discovery. This recipe goes to the top of our asian list. I hope the author will post more such delights.