Cooking Index - Cooking Recipes & IdeasChicken With Cashews - 2 Recipe - Cooking Index

Chicken With Cashews - 2

Cuisine: Chinese
Type: Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozChicken breasts - (boneless, skinless)
  Cut into 1 in. Pieces
  Salt and pepper - to taste
1/4 teaspoon 1.3mlCornstarch
1 tablespoon 15mlDry sherry
1   Egg
2 cups 474mlOil
1 cup 237mlGreen pepper - cubed (small)
1/2 cup 118mlSliced water chestnuts
  Imperial sauce - (see recipe)
1 teaspoon 5mlHoisin sauce
1/2 cup 118ml- raw cashews - or up to
1 cup 237mlRaw cashews

Recipe Instructions

NOTE: Recipe called for "1-1/4 to 1-1/2 lb boneless, skinless chicken breasts".

Marinate chicken breasts 30 minutes 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 chestnuts, stirring 1-2 minutes. 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 minutes 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.

Cooking Light, May 1995, page 86


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.