Cooking Index - Cooking Recipes & IdeasStir-Fried Chicken With Cashews And Pine Nuts Recipe - Cooking Index

Stir-Fried Chicken With Cashews And Pine Nuts

I don't usually use corn starches to thicken my sauces. Instead, I prefer stock reductions and the addition of a little butter, which gives the sauces a much more delicate and richer consistency.

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlPeanut oil
1 lb 454g / 16ozBoneless skinless chicken breasts - cut 1 1/2" cubes
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 59mlPlum wine or sherry
1 tablespoon 15mlMinced garlic
2 teaspoons 10mlChopped peeled ginger
1/2 teaspoon 2.5mlCrushed chili pepper flakes
1 1/4 cups 296mlChicken Stock - (see recipe)
2 teaspoons 10mlWolfgang's Asian Rib Sauce - (see recipe)
1 cup 237mlSliced shiitake mushrooms
1/2 cup 118mlYellow bell pepper in 1" cubes
1/2 cup 118mlRed bell pepper in 1" cubes
2   Scallions - cut 1" slices
1/4 cup 59mlCashews
1/4 cup 59mlPine nuts
4 tablespoons 60mlUnsalted butter - (2 oz)

Recipe Instructions

In a 10-inch skillet or wok, heat the peanut oil until smoking.

Season the chicken lightly with salt and pepper and sear, about 1 minute on each side. Deglaze the pan with the plum wine or sherry and stir in the garlic, ginger and chili flakes. Pour in the stock and reduce by half (sauce will begin to thicken). Add the Asian Rib Sauce, mushrooms, peppers, scallion and nuts, and cook 1 or 2 minutes longer, stirring occasionally, until chicken is done. Stir in the butter and correct seasoning to taste.

Spoon the stir-fried chicken onto a large heated serving platter, arranging all the ingredients evenly throughout. Or divide among 4 heated plates and serve immediately.

This recipe yields 4 servings.

Wolfgang Puck at


Average rating:

4 (1 votes)

Submit your rating:

Click a star to rate this recipe.