Tuesday, August 30, 2011

Cashew Chicken

I tried this recipe last week and it was a huge success.  This is one of my favorites to order at chinese restaurants, so I am excited that I can make my own at home now.

Dallin even added it to this month's menu, so he enjoyed it as well.

No pictures, but here is the link: http://gimmesomeoven.com/cashew-chicken/

Cashew Chicken Recipe (腰果鸡丁)
Stir-fry Ingredients:
  • 1 lb. boneless, skinless chicken breasts or tenderloins, cut into 1″ cubes
  • 1/2 cup cashew nuts
  • 1 green bell pepper, cut into about 1″ pieces
  • 5 slices ginger, peeled and minced (about 2 tsp.)
  • 1/2 yellow onion, cut into 1/2″ dice
  • 2 scallions, diced (optional)
  • 2 cloves garlic, minced
  • 1 tsp. baking soda
  • 1 tsp. corn starch
  • 1/2 tsp. rice wine (or rice wine vinegar)
  • 3 Tbsp. water
  • 1 Tbsp. oyster sauce
  • 1 tsp. soy sauce
  • 1/2 tsp. rice wine (or rice wine vinegar)
  • 1/8 tsp. sesame oil
  • 1/2 teaspoon sugar
  • 1/8 tsp. ground white pepper
  • Salt to taste
Marinate the chicken meat with the baking soda for 15-20 minutes, and then rinse the chicken off thoroughly with water. (Please make sure that the chicken is properly rinsed clean of the baking soda.) Pat the chicken meat dry with paper towels. Then stir in the cornstarch and rice wine in with the chicken, and let marinate for another 15 minutes.

Mix the sauce together and set aside.

Heat up a wok or skillet with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.

Add another 1 tablespoon of cooking oil into the wok and add in the ginger, bell peppers and onions. Stir-fry until you smell the peppery aroma from the green peppers. Then add the chicken meat back in, along with the green onions, garlic, and cashews. Stir and let cook for another two minutes.
Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt and pepper to taste if you’d like.

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