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| Home -> [Asian, Chicken, Chinese, Entrees, Ethnic, Poultry] -> [Chicken with cashews Recipe] |
Chicken with cashews
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chicken, Chinese, Entrees, Ethnic, Poultry |
Rating: |
0 |
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Ingredients:
| 4
| | Chicken breast halves | | | -skinned, boned, and halved | | 1/4
| cup | Water | | 1/4
| cup | Sherry, dry | | 1/4
| cup | Soy sauce | | 1
| tbsp | Cornstarch, PLUS | | 1
| tsp | Cornstarch | | 2
| tbsp | Syrup, dark corn | | 1
| tbsp | Vinegar | | 1/4
| cup | Oil, peanut | | 1/2
| cup | Green pepper, coarsely chopd | | 1/2
| cup | Cashews | | 2
| tbsp | Green onion, sliced | | 2
| | Garlic cloves, minced | | 1/4
| tsp | Ginger, ground | | | Rice, hot, cooked |
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Procedures:
| 1 | Cut chicken into 1" pieces, set aside. | | 2 | Combine water, sherry, soy sauce, cornstarch, syrup, and vinegar; mix well and set aside. | | 3 | Heat wok to 375 degrees or high heat for 2 minutes. | | 4 | Pour oil around top of wok to coat sides; heat 1-?to 2 minutes. | | 5 | Add chicken; stir-fry 2 to 3 minutes, or until chicken turns white, and push up sides of wok. | | 6 | Add greenpepper and cashews; stir-fry 30 seconds, and push up sides. | | 7 | Add onion, garlic, and ginger; stir-fry 1 minute, and push up sides. | | 8 | Add cornstarch mixture; bring to a boil, stirring constantly. | | 9 | Cook 1 additional minute, stirring all ingredients with sauce. | | 10 | Serve over hot cooked rice |
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