Cashew Nut Chicken
- Ready In:
- 1 large boneless skinless chicken breast
- 1⁄8 teaspoon black pepper
- 1⁄16 teaspoon gourmet powder monosodium glutamate
- 1 teaspoon cooking wine
- 2 tablespoons light soy sauce, divided
- 1 tablespoon cornstarch or 1 tablespoon tapioca starch
- 4 drops sesame oil
- 1⁄4 cup cold water
- 1 cup peanut oil
- 8 ounces raw cashew nuts
- 4 slices fresh gingerroot, 1/8 inch thick
- 3 cloves garlic, crushed
- 1 medium onion, shredded or sliced fine
- 1 cup cut into halves small fresh mushrooms
- 2 cups frozen mixed vegetables (thawed)
- 1⁄2 teaspoon salt
- 8 ounces raw cashew nuts
- Cut chicken across grain into slivers, 1/4 inch thickness In a mixing bowl, combine pepper, gourmet powder (M. S. G.), cooking wine and 1 tablespoon soy sauce.
- Add chicken, coat well and marinate for 15 minutes.
- STARCH MIXTURE In a small mixing bowl, combine remaining 1 tablespoon soy sauce, sesame oil and 1/4 cup water; mix well and set aside.
- Heat peanut oil in a WOK to medium-high heat.
- Add cashews and stir fry until light brown, about 3 minutes.
- Remove cashews to a bowl and keep warm in oven.
- Remove all but 2 tablespoons of peanut oil and bring to high heat.
- Add ginger, garlic, and onion and stir-fry for 1 minute or until light brown.
- Now add chicken slivers and stir-fry for 2 minutes.
- Add mushrooms, mixed vegetables, salt and stir-fry for 3 minutes on high heat.
- When done, stir in starch mixture and bring to boil, stirring continuously.
- Add cashew nuts, mix and serve immediately.
Questions & Replies
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whoooo, is this some delicious stir-fry!!!! I had cashews in my freezer left over from the holidays, and this was just the perfect dish to use them up! Not at all hard to prepare...I used 4 chicken breasts and nearly doubled the recipe, otherwise followed the directions as stated. We served it with oven baked white rice. My family loved this dish Uncle Bill, it's definately a repeater, thank you so much for posting!...Kitten:)
RECIPE SUBMITTED BY
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.