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Chinese Long Bean Cashew Chicken




Source of Recipe


The Toronto Star


Recipe Introduction


Adapted from a chef Emeril Lagasse recipe discovered at http://www.foodtv.com.


List of Ingredients




1 cup cornstarch

1 tsp each: salt, pepper

2 cups diced boneless, skinless chicken

3 tbsp + 1/4 cup peanut oil

1 cup cashews

2 dried red chilies

3 cups Chinese long beans, cut in 1-1/2 inch lengths

Recipe



In shallow bowl or plate, combine cornstarch, salt and pepper. Add chicken; turn to coat completely and shaking off excess mixture.

In large skillet or wok, heat 3 tablespoons oil over medium-high. Add chicken. Fry until golden and cooked through, about 3 minutes. Remove to drain on paper towels. Add 1/4 cup oil. When hot, add cashews. Cook, stirring, 4 minutes. Add dried chilies and beans. Sauté 2 minutes. Remove from heat. Stir in chicken. Remove dried chilies.

Makes 4 servings.