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Stir-Fried Chinese Chicken with Cashews

Source of Recipe


From "Supermarket Confidential" by Joanna Pruess






List of Ingredients



• 1/4 cup sesame oil
  
• 1/3 cup rice vinegar
  
• 1/4 cup sherry
  
• 2 large cloves garlic, peeled and minced
  
• 2 lbs. boneless, skinless chicken breast, cut into 1-inch cubes
  
• 2 Tbsp peanut or vegetable oil
  
• 1-1/2 tsp cornstarch
  
• 1/3 cup soy sauce
  
• 1/3 cup hoisin sauce
  
• 1 Tbsp sugar
  
• 2 Tbsp grated fresh gingerroot
  
• 1/2 lb. snow peas (tips and strings removed), blanched for 30 seconds in boiling water
  
• 1 (7-ounce) can water chestnuts, thinly sliced
  
• 1-1/2 to 2 cups (8 ounces) cashew nuts, lightly toasted
  
• 1/2 lb. white mushrooms, trimmed, wiped and sliced
  
• 1 cup thinly sliced scallions, including the green parts
  






Instructions



1. Combine the sesame oil, vinegar, sherry and garlic in a large resealable plastic bag. Add the chicken and marinate for 1 hour.
   
   
2. In a wok or large, heavy skillet, heat the peanut oil over high heat until very hot. Transfer the chicken to the wok with a slotted spoon, reserving the marinade. Stir-fry the chicken until it is opaque on all sides, about 3 to 4 minutes.
   
   
3. Combine the cornstarch and soy sauce in a small bowl. Add it, along with the marinade, hoisin sauce, sugar and ginger to the wok, and reduce the heat to medium-low. Add the snow peas, water chestnuts, cashews and mushrooms, and continue cooking until the vegetables are warmed through, about 5 to 6 minutes. Sprinkle on the scallions, toss to blend, cook 1 minute longer, then serve over cooked rice or Asian noodles, if desired.
   
   Makes 6 to 8 servings.