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Tuesday, March 3, 2015

Cashew Chicken - How To Make Cashew Chicken - Recipe

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Ingredients
  • 1 lb - Boneless Chicken Thighs or Breast (cut into bite size pieces)
  • 1 Cup - Cashews
  • 1 - Bell Pepper (cut into bite size pieces)
  • 3 - Celery Ribs (cut into bite size pieces)
  • 3 - Green Onions (white portion cut into small pieces)
  • 1 TBS - Minced Garlic
  • 1 TBS - Minced Ginger
  • 2 - Tien Tsen Chili Peppers
  • 2 TBS - Vegetable Oil
Sauce 
  • 1 Cup - Low Sodium Chicken Broth
  • 3 TBS - Sugar
  • 2 TBS - Soy Sauce
  • 2 TBS - Oyster Sauce
  • 2 TBS Hoisin Sauce
Marinade
  • 1 TBS - Shaoxing Chinese Wine (dry sherry can be substituted)
  • 1 TBS - Soy Sauce
  • 2 tsp - Toasted Sesame Oil
  • 2 TBS - Corn Starch
Slurry
  • 2 tsp - Corn starch
  • 2 tsp - Water
Directions
  • In a large bowl add chicken, Shaoxing wine, soy sauce, sesame oil, corn starch and mix until everything is well incorporated and let marinate at least 30 minutes.
  • In a medium bowl add all of the sauce ingredients listed above, mix well and set aside.
  • In a large wok or frying pan over high heat add a couple tablespoons of oil and stir fry the chicken in 2 batched for 2-3 minutes.  This is just for color and does not have to be fully cooked at this point.
  • Add all of the chicken together along with garlic, ginger, tien tsen peppers and stir fry for 1 minute or until aromatic.
  • Add celery, bell pepper, green onion, cashews and continue to stir fry 1-2 minutes depending on how soft or crunchy you like your vegetables.
  • Add sauce, mix in well and bring to a boil. 
  • Once the sauce reaches a boil stir in the slurry and the sauce will immediately thicken.
  • Garnish with the green onion tops and serve over rice.
Enjoy!





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