Chicken and Cashews Recipe - Cooking Index
Chicken and Cashews Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Chicken breast - boneless cut into 1" pieces |
| Salt and pepper to taste | ||
| 1/4 teaspoon | 1.3ml | Cornstarch |
| 1 tablespoon | 15ml | Dry sherry |
| Egg | ||
| 2 cups | 474ml | Oil |
| Green pepper - cubed | ||
| Imperial Sauce | ||
| Hosin sauce | ||
| 1 cup | 237ml | Cashews raw |
| 1 cup | 237ml | Water chestnuts - sliced |
Marinate chicken breasts 30 min. in salt, pepper, cornstarch, sherry and egg. Heat wok hot and dry. Add oil. When it's just beginning to smoke, add chicken, green pepper and water chest- nuts, stirring 1-2 min. Drain through colander or sieve, reserving 2-3 tbs. oil.
Return the reserved oil to wok and add Imperial Sauce and hoisin sauce. Cook 1-2 min. or until thickened slightly.
Add nuts, chicken and vegetables, stirring everything together until well coated with sauce. Serve. Note: Hoisin sauce is pre-packaged, found in Chinese specialty stores.
Made from soybeans, flour, sugar, garlic and chili peppers, it is reddish-brown in color and is creamy and sweet. If it's too thick to spread, thin with some sesame oil.
Source:
Jeff Smith
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