This recipe has been a favorite Chinese dish for a long time, ever since I took one of my first cooking classes. Stir-fries are a great dish to fix as you can use any vegetables you and your family enjoy eating.
- 1 tsp. good sherry (dessert wine)
- 1/4 tsp. onion powder
- 1/8 tsp. pepper
- 2 tbsp. cornstarch
- dash of ginger or fresh ginger, minced
- 1 lb. chicken breasts, cubed
- 4 tbsp. soy sauce
- onions, chopped to taste
- 2 garlic cloves, minced
- 1 cup celery, sliced
- 1/2 cup water chestnuts or 1/2 cup bamboo shoots, chopped (or use both)
- 1 cup red pepper, chopped (could add a green pepper as well)
- 1 tsp. cornstarch blended with 1 tbsp. water
- 1/2 cup water
- 1/4 cup cashews, roasted or blanched and unsalted (peanuts can be substituted)
- 2 tbsp. oil (or less)
- salt and pepper to taste
Combine the first 6 ingredients with 3 of the 4 tbsp. soy sauce. Add the chicken and marinate for a couple of hours.
Heat oil and stir-fry the cashews until lightly browned (you can use peanuts), less than a minute; remove. Add chicken and marinade and stir-fry until chicken is no longer pink; remove. Saute onion, then add garlic and saute briefly. Add your vegetables and cook for about 5 to 10 minutes.
Add the remaining 1 tbsp. soy sauce, 1/2 cup water, 1 tsp. blended cornstarch and salt and pepper to taste. Cook for a few minutes until it thickens and then add your cooked chicken. Top with the fried cashews and serve over rice.
I did substitute peanuts instead of cashews and added a poblano pepper…