Prep 30 mins
Cook 10 mins
I have been looking for this recipe for years, and finally found it. I am posting it here for safe keeping. If it is as good as I remember, it will be a five-star recipe. I made this last night, and it was good. My changes are in parenthesis. I would definitely add the hoisin sauce for a little sweetness.
- 2 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon dry sherry
- 3 tablespoons chicken broth
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1 tablespoon dry sherry
- 1 teaspoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄2 teaspoon red pepper flakes (my addition)
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons peanut oil, divided use
- 6 small dried hot chili peppers (8)
- 1⁄2 cup cashews (1 1/2 c)
- 2 tablespoons peanut oil
- 1⁄4 teaspoon fresh ginger (to taste)
- 1⁄2 teaspoon minced garlic (4 cloves)
- 2 whole scallions, cut in 1/2-inch slices (one bunch)
- 8 ounces sliced water chestnuts, drained
- 2 tablespoons hoisin sauce (this is my addition but Zaar is being touchy and won't let me enclose it in parenthesis)
- cooked rice
- Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside.
- In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate.
- Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high.
- Add chicken, stir fry unti chicken is almost done.
- Add the onions, garlic, chiles and cashews. Stir fry for a minute.
- Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.
This came out quite nice. I'm regretting leaving out the hoisin sauce now, because I don't know if that would have changed "quite nice" to "wonderful" or not. For that reason, I'm leaving off stars. I scaled the amount of chicken, and the marinade, but left the amounts of the ingredients of the sauce as is. I Asianized the ingredients by using rice vinegar and Chinese rice wine, instead of wine vinegar and sherry. I live in Asia, it's just cheaper and more convenient for me. Instead of water chestnuts, I used par-boiled bamboo shoot, green bell peppers, and the green onions called for. I gave the finished dish a drizzle of sesame oil. Very nice. Thank you for sharing this with us. I was particularly interested in how the cashews were cooked. It's a change from the usual deep frying, and seemed to work fine.