Cashew Chicken

Courtesy of Williams-Sonoma.

This is delightful Asian tasting dish! I often find that Chinese or Thai restaurants will drown the dish in sauce…but with this entree, the chicken, cashews and veggie are lightly but perfectly coated with a tasty Asian spice!

[Also…I should note here: I realize in the beginning I said I’d add lots of photos and videos and as you can see – there are none. I do have a plan to bring those into the blog, but currently I haven’t had time to film, shoot and edit. I’m also hoping that when I move into an apartment soon, it will be better suited for video. That’s my justification – but I appreciate you reading and sticking with it despite the lack of multimedia!]

Now onto the recipe…

Ingredients
(serves 4)

3 T. soy sauce

1 T. rice wine or dry sherry (or apple juice can be substituted here)

2 tsp. grated fresh ginger

1 lb. boneless, skinless chicken thighs, cut into bite-sized cubes (I’m not a huge fan of chicken thighs, so I opted for boneless. skinless chicken breasts – worked great!)

1 tsp. Worcestershire sauce

1 tsp. sesame oil

1/2 tsp. sugar

1/4 tsp. cornstarch

3 T. corn or peanut oil (I used canola oil…also fine!)

2 green onions, chopped thinly

1 cup salted roasted cashews

Steamed rice for serving

Directions

    The Marinade

In a bowl, stir together: 2 T. of soy sauce, wine and ginger. Add and coat chicken. Cover and put in refrigerator for at least 15 minutes to marinate.

    The Sauce

In a small bowl, mix together 2 T. water and remaining ( 1 T.) of soy sauce, Worcestershire sauce, sesame oil, sugar and cornstarch. stir well, until sugar and cornstarch have dissolved.

    Stir-Fry Time!

1. Heat a wok or skillet and pour in 2 T. of corn/peanut/canola oil, until very hot. Remove chicken from fridge, drain well (you can throw away the marinade), then add chicken to wok/skillet (careful of hot-flying-oil!).Stir fry until chicken is cooked all the way through. Since the pan is very hot, it shouldn’t take too long. Remove chicken from pan and set aside.

2. Add another tablespoon or so of oil to skillet and turn heat down to medium. Add green onions and stir fry until soft.
3. Return chicken to wok. Add cashews. Mix all together.
4. Give the sauce a quick stir to mix all the ingredients together again and add to skillet. Coat the chicken mixture well with sauce.

Serve with rice and green veggie of your choice.

Voila – you’re done and enjoy!

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