Cashew Chicken

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.

Cashew Chicken

  • 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…

3 thoughts on “Cashew Chicken

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