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    Cashew Chicken

    Source of Recipe

    by Marsha, from The Cooking Club Party Cookbook, Villard, 2003

    List of Ingredients

    2 tablespoons corn starch
    2 tablespoons soy sauce
    2 tablespoons hoisin sauce
    3 tablespoons water
    1/4 teaspoon sesame oil
    1 tablespoon rice wine or dry sherry
    1-1/2 pounds boneless, skinless chicken breasts, rinsed and patted dry with paper towels, cut into 1-inch cubes
    1 tablespoon peanut or vegetable oil
    2 cloves garlic, minced
    1 teaspoon minced fresh ginger
    1/2 cup canned sliced water chestnuts, drained
    3 scallions (white parts plus 2 inches of green), sliced on the diagonal
    3/4 cup unsalted cashews
    1/2 cup canned chicken broth

    Recipe

    • In a small bowl, whisk the cornstarch, soy sauce, hoisin sauce, water, sesame oil and wine. Place the chicken cubes in a bowl and coat them with half of the sauce. Set aside.

    • Heat the peanut oil in a wok or large skillet until very hot but not smoking. Add the garlic and ginger, and stir-fry for 30 seconds, then add the chicken.

    • Cook, stirring occasionally, until all sides are lightly browned but not cooked through, about 3 to 4 minutes. Add the water chestnuts, scallions, cashews, remaining sauce and chicken broth, and stir until well coated.

    • Cook for a few minutes more, until the sauce thickens. Serve immediately.

    • Makes 4 to 6 servings as part of a multicourse meal.

 

 

 


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