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Stir Fried Chinese Chicken with Cashews




Source of Recipe


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Recipe Introduction


8 servings
7 points per serving


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 pounds boneless skinless chicken breast, cut into 1-inch cubes
2 tablespoons peanut or vegetable oil
1 1/2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon sugar
2 tablespoons grated fresh gingerroot
1/2 pound 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 pound white mushrooms, trimmed, wiped, and sliced
1 cup thinly sliced scallions, including the green parts

Recipe



Combine the sesame oil, vinegar, sherry, and garlic in a large resealable plastic bag. Add the chicken and marinate for 1 hour.

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.

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.