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fresh - Stir/Fry Chicken+Cashews, spicy hot

Source of Recipe

from thomagrm at rdj


Recipe Introduction

originator's cooments: I copied this recipe years ago out of a cookbook I found in a Doubleday Bookstore, but I'm sorry I cannot remember the name of the book. The recipe is quick and delicious, and a little spicy. Adjust the chile paste to your tastes - if you do not care for spicy food, cut it back to just a teaspoon or two. If you like lots of spice, use the full 2 tablespoons or even more - but be careful! It is spicy stuff!

List of Ingredients

fresh - Stir/Fry Chicken+Cashews, spicy hot

Marinade:
1/2 t. sugar
1 t. cornstarch
1/4 t. baking soda
2 T. soy sauce
1 1/2 T. sesame seed oil
1 T. Worchestershire sauce
1 T. water
2 T. dry sherry

Yu Hsiang Seasoning
1-2 T. Hunan Chinese chile paste,
(look in ethnic grocery section)
2 T. diced green onion
1 t. garlic or 4 cloves
1 t. ginger root, grated

1/2 pound chicken, cut into 1/2 inch cubes
3 T. oil
1 large red or green pepper
1 C. dry roasted whole cashews

Before you start, mix marinade in bowl. Mix seasoning in a separate
bowl. Add chicken to marinade ingredients in bowl
and toss to coat well. Set aside.

Wash and cut pepper in 1/2 lengthwise. Cut into 1/2inch slices and
then 1/2 inch pieces. Set aside.

Heat wok on high heat 30 seconds. Swirl oil 30 seconds. Add
seasoning and stir toss 15 seconds. Add chicken and marinade and stir
toss for 2-3 minutes until chicken loses its pink color.

Add cashews and pepper. Blend and cook 1 minute.

Serve over rice. Serves 4.


Recipe