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Chicken and Cashews

Cuisine: Chinese
Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozChicken breast - boneless cut into 1" pieces
  Salt and pepper to taste
1/4 teaspoon 1.3mlCornstarch
1 tablespoon 15mlDry sherry
2 cups 474mlOil
  Green pepper - cubed
  Imperial Sauce
  Hosin sauce
1 cup 237mlCashews raw
1 cup 237mlWater chestnuts - sliced

Recipe Instructions

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.

Jeff Smith


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