Chicken Cashew

Submitted by lazyme

"Another recipe that I acquired from a Chinese cooking class that I attended. One of our favorites."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 2

ingredients

• 1 large boneless skinless chicken breast, cut into small chunks
• 1 tablespoon light soy sauce
• 1 tablespoon sherry wine
• 1 tablespoon cornstarch
• 1 cup peas
• 1 medium onion, diced
• 3⁄4 cup celery, diced
• 1 red bell pepper, diced
• 1⁄2 cup roasted cashews, to 1 cup (if not roasted, put in 400F oven for 10 minutes)
• 1 (4 ounce) can whole mushrooms, reserve liquid
• 1 teaspoon light soy sauce
• 3 tablespoons oil
• 1 garlic clove, crushed
• 1 slice gingerroot
• 1 tablespoon cornstarch
• 1 tablespoon water

directions

1. Mix the cornstarch and water together to make a thickener; set aside.
2. Combine the 1st four ingredients together and let stand for 15 minutes.
3. Prepare the vegetables as directed.
4. Place 1 tablespoon oil in wok and heat.
5. Stir-fry or saute onions, mushrooms and celery; remove from wok.
6. Add a little more oil if necessary and stir-fry the bell pepper and peas; remove from wok.
7. Heat 2 tablespoons oil and brown the garlic and ginger.
8. Add chicken and stir-fry 2 minutes.
9. Add 1/2 cup mushroom liquid and 1 teaspoon soy sauce.
10. Bring to a boil.
11. Add just enough thickener (cornstarch and water) to thicken the sauce.
12. Return all vegetables to wok.
13. Heat through and add cashews.
14. Serves 2 as a main dish and 4 as a side dish.

Reviews

[ArcstrimE]

A fine, vegetable-rich medly with chicken. I added carrots, julienned. Unremarkable sauce was my only letdown, but tastes good. I think I should had used two frozen chicken breast halves rather than one. I liked cooking the bell pepper with the peas; their flavors complement each other most suitably. However, recipe refused to print with preparation notes, only printed with ingredients list and nutritional info.

 

[Artandkitchen]

This was really delicious! I added a yellow bell pepper for the color and for more veggies. I doubled the sauce amount and added some more soy sauce (this for personal taste).I prepared all the ingredients in advance so that the dish was ready done at the last moment.<br/>Made vor Culinary Quest 2014

 

[Jostlori]

Very nice! The flavor was excellent, and very easy to make so long as you prep everything in advance. I did double the garlic and ginger, just for our personal preference. Will definitely make this again! Made for CQ14.

 

[Chef Pollo]

Hmmm, don't think I did anything wrong? This just was bland for us. No kick or much flavour? I could have cooked the veg on a higher heat, but everything was still crisp and colourful. I'm certain I followed directions, so, unfortunately, I won't be making this again. Thanks for your recipe. though. I appreciated the abundance of veggies! Also, the cashew chicken we normally get is usually drier, w/ st. tomato paste, or something? I've seen it added in other recipes for this here. I will try those next.

 

[Sydney Mike]

Absolutely wonderful! This is one of several dishes I usually order when I'm at a Chinese restaurant, but it's so much better from my own kitchen! Only one change I'd make when fixing it again, & that would be to use fresh mushrooms (if I'm gonna eat those buggers, I want to start out with fresh ones)! Definitely a keeper of a recipe! [Tagged & made in Please Review My Recipe]