Chile Chicken with Cashews
- Reviews 1
Ready In: 40 mins
Serves: 4-6
Ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 2 tablespoons soy sauce
- 1 1⁄2 tablespoons rice wine or 1 1⁄2 tablespoons sake
- 1 teaspoon toasted sesame oil
- 1 tablespoon minced fresh ginger
- 1 teaspoon cornstarch
- 4 1⁄2 tablespoons peanut oil
- 1 1⁄2 tablespoons minced scallions, white part only
- 2 tablespoons minced garlic
- 1 teaspoon hot chili paste or 1 teaspoon dried chili flakes (or to taste)
- 1 can water chestnut, thinly sliced
- 3⁄4 cup chicken broth
- 3 tablespoons soy sauce
- 2 1⁄2 tablespoons rice wine or 2 1⁄2 tablespoons sake
- 1 1⁄2 tablespoons sugar
- 1 teaspoon toasted sesame oil
- 2 teaspoons chinese black vinegar or 2 teaspoons Worcestershire sauce
- 1 1⁄2 tablespoons cornstarch
- 1 1⁄4 cups roasted cashews
Directions
- Cut the chicken into 1/2-inch cubes and place in a bowl.
- Combine the 2 T soy sauce, 1 1/2 T rice wine or sake, 1 tsp sesame oil, ginger and 1 tsp cornstarch and add to the chicken, tossing chicken cubes to coat.
- Cover with plastic wrap and let chicken marinate for 30 minutes.
- Heat a wok or large skillet and add 2 1/2 tablespoons of the peanut oil, heat until very hot and add the chicken Cook over high heat until the chicken cubes become opaque and are cooked, about 3-4 minutes.
- Remove with a slotted spoon to a plate; wipe out the pan.
- Reheat the pan, add the remaining 2 tablespoons of oil, heat, and add the scallions, garlic and hot chile paste; stir-fry briefly, about 15 seconds, then add the water chestnuts and stir-fry over high heat for about 1 1/2 minutes to heat them through.
- Mix the chicken broth through cornstarch together and add to the pan, cook, stirring continuously to prevent lumps, until thickened.
- Return the cooked chicken and add the cashews.
- Toss lightly to coat and heat through.
- Scoop everything onto a platter and serve with a vegetable and steamed rice.
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