Ginger-Cashew Chicken
Source of Recipe
Adapted from Sugarbusters Recipes
Recipe Introduction
Makes 6 servings.
List of Ingredients
2 tablespoons plus 1 teaspoon oil
4 small onions, sliced
6 garlic cloves, chopped
2 teaspoons minced fresh ginger
2 pounds boneless skinless chicken breast, cut into 1/2-inch-thick strips
4 celery stalks, sliced
1 tablespoon flour
1 cup chicken broth
1/4 cup dry sherry
3 tablespoons soy sauce
1 teaspoon dry mustard
1 cup salted roasted cashews
3 green onions, sliced
Recipe
To cook chicken and vegetables: Heat 2 tablespoons oil in wok or heavy large skillet over high heat. Add onions. Cook, stirring frequently, for 10 minutes, or until tender. Add garlic and ginger. Cook for 5 minutes, or until onions are golden brown. Add chicken and celery. Cook, stirring occasionally, for 7 minutes, or until chicken is cooked through. Transfer to platter. Set aside.
To make sauce: Add remaining teaspoon oil to wok. Add flour. Cook, stirring, over medium-high heat for 1 minute, or until just beginning to color. Mix in broth, sherry, soy sauce and mustard. Bring to a boil. Boil, stirring frequently, for 5 minutes, or until slightly thickened. Return chicken mixture to wok. Mix in cashews. Cook for 3 minutes, or until chicken is heated through. Transfer to platter. Garnish with green onions. Serve with brown or basmanti rice.
|
|
member logon
