Add the salt, rice wine or sherry, ginger juice and cornstarch to
the chicken cubes, using chopsticks to mix it in and adding the
cornstarch last. Marinate the chicken for 20 minutes.
Prepare the remaining ingredients while the chicken is
marinating. In a small bowl, mic together the sauce ingredients
and set aside. Finely chop the garlic. Wash and chop the green
onion on the diagonal into 1-inch pieces.
Roast the cashews in a heavy skillet over medium heat, shaking
pan continuously so that the nuts do not burn. Roast for 5
minutes, or until the cashews are browned. Remove from the pan.
Heat the wok over medium-high to high heat. Add 2 tablespoons
oil. When the oil is hot, add the garlic. Stir-fry until aromatic
(about 30 seconds). Add the chicken cubes. Stir-fry until they
change color and are 80 percent cooked through. Remove from the
wok.
Add 2 tablespoons oil. When the oil is hot, add the stir-frying
vegetables. Stir-fry as needed, then push up to the sides of the
wok. Add the sauce and the chicken. Heat everything through.
Serve the chicken and vegetables with the roasted cashews and the
green onion as garnish.
Originally Submitted
7/7/2009
0 Out of 5 from
0 reviews
You can add this Cashew Chicken recipe to your own private DesktopCookbook.