Ginger-Cashew Chicken

Recipe Ingredients

2 tablespoons	30ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
4 teaspoons	20ml	Onions - sliced (small)
6		Garlic cloves - chopped
2 teaspoons	10ml	Minced fresh ginger
2 lbs	908g / 32oz	Boned skinned chicken breast - cut 1/2"-thk strips
4		Celery stalks - sliced
1 tablespoon	15ml	All-purpose flour
1 cup	237ml	Canned chicken broth
1/4 cup	59ml	Dry Sherry
3 tablespoons	45ml	Soy sauce
1 teaspoon	5ml	Dry mustard
1 cup	237ml	Salted roasted cashews
3		Green onions - sliced
		Steamed rice - for serving

Recipe Instructions

Heat 2 tablespoons oil in wok or heavy large skillet over high heat. Add onions and cook until tender, stirring frequently, about 10 minutes. Add garlic and ginger and continue cooking until onions are golden brown, about 5 minutes. Add chicken and celery and cook until chicken is cooked through, stirring occasionally, about 7 minutes. Transfer mixture to platter. Set aside.

Add remaining teaspoon oil to wok. Add flour and stir over medium-high heat until just beginning to color, about 1 minute. Mix in broth, Sherry, soy sauce and mustard. Boil until slightly thickened, stirring frequently, about 5 minutes. Return chicken mixture to wok. Mix in cashews. Cook until chicken is heated through, about 3 minutes.

Transfer to platter. Garnish with green onions and serve with rice.

This recipe yields 6 servings.

Source:
Bon Appetit, April 1991

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