Chicken with Cashew Nuts
The nutty crunch of cashews really makes this dish something special. As with all stir-fries, be sure to have your ingredients prepped and ready, because the cooking goes by in a flash.
Credit: Helen Chen's Chinese Home Cooking
Servings: 4
Ingredients:
* 1 pound skinless, boneless chicken breast (about 2 cups), cut into 3/4-inch cubes
* 2 teaspoons cornstarch
* 2 teaspoons dry sherry
* 1/2 teaspoon gingerroot, peeled and grated
* 2 tablespoons dark soy sauce
* 2 tablespoons hoisin sauce
* 1 teaspoon sugar
* 4 tablespoons vegetable oil (canola, corn or peanut)
* 1 peeled and crushed garlic clove
* 1 cup whole toasted blanched cashews
* 1 teaspoon sesame oil
Directions:
Place the chicken in a bowl. Add the cornstarch, sherry and gingerroot and stir until well mixed. Set aside.
Combine the soy sauce, hoisin sauce, sugar and 2 tablespoons of water in a small bowl and stir until smooth. Set aside.
Pour the vegetable oil into a wok or large skillet and place the pan over high heat. Add the garlic and stir it around the pan until the oil is hot and the garlic sizzles, about 30 seconds. Do not let the garlic burn.
Stir the chicken mixture again and add it to the hot oil. Continue stirring until the chicken is almost done, 1 to 2 minutes. Remove and discard the garlic. Reduce the heat to medium and stir in the soy sauce mixture. Continue stirring until the ingredients are well blended. Add the cashew nuts and stir another 30 seconds. Drizzle with the sesame oil and give a couple of big turns with the spatula. Serve immediately.
