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Cashew Chicken




Source of Recipe


Tequila Cook Book


Recipe Introduction


Although rice wine and sherry are most often used in Chinese cooking, tequila gives this stir-fry dish a lovely, unique flavor.


List of Ingredients




1/2 to 3/4 lb. CHICKEN BREASTS, boned, skin removed, thinly sliced
1/4 cup TEQUILA
1 tsp. RED CHILE FLAKES
3 Tbsp. PEANUT OIL
2 cloves GARLIC, minced
1/4 lb. MUSHROOMS, washed, sliced
1/4 lb. SNOW PEAS, washed
1/2 cup UNSALTED CASHEWS, chopped
1 Tbsp. fresh PARSLEY
1/2 tsp. ground BLACK PEPPER
1 tsp. SESAME OIL
1/2 tsp. LIGHT SOY SAUCE


Recipe



Marinate the chicken in the tequila and chile for 1/2 hour. Dry the chicken on paper towels. Heat 2 Tbsp. of the oil in a wok or heavy
frying pan. Stir in garlic and chicken breasts and stir fry for 4-5 minutes or until the chicken is done. Remove chicken with a slotted
spoon to a warm platter and keep warm. Add the rest of the oil and stir fry mushrooms and snow peas for 3-4 minutes or until the
mushrooms are just tender. Add chicken back to the the wok with cashews, parsley, salt, pepper, sesame oil and soy sauce. Stir fry
for 1-2 minutes or until everything is hot. Serve with rice or oriental noodles.