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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A favorite of mine from my mother's kitchen. She's Chinese, so you know it's amazing! Ingredients:
1 lb boneless chicken breast |
1 yellow onion |
1 (5 ounce) can water chestnuts |
1 (8 ounce) can baby corn |
2 teaspoons garlic, minced |
2 teaspoons ginger, minced |
1/4 cup cashews |
hot bean paste (or red chili flakes) |
1 tablespoon soy sauce |
1 tablespoon cornstarch |
1 dash garlic powder |
1 dash salt |
1 tablespoon sugar |
2 tablespoons water |
3 tablespoons soy sauce |
2 tablespoons dry sherry or 2 tablespoons cooking wine |
1 tablespoon white vinegar |
1 teaspoon cornstarch |
1 1/2 teaspoons dark sesame oil |
1/4 teaspoon salt |
Directions:
1. In bowl, stir together ingredients for marinate.
2. In separate bowl or cup, stir together ingredients for sauce.
3. Trim fat from chicken breast. Cut chicken into 1/2-inch cubes. Stir chicken into marinate and let stand for 10 minutes.
4. Coarsely chop onion. Drain water chestnuts and baby corn.
5. Heat 1 T oil in a wok or large nonstick skillet over high heat. Add chicken to pan and stir fry for about 2 minutes or until cooked. Remove from pan.
6. Heat 1 T oil and add garlic, ginger, onion, water chestnuts, and baby corn. Stir fry for 1 to 2 minutes until vegetables are tender.
7. Add chicken to pan. Add 1 tsp hot bean sauce. Stir well.
8. Add sauce and mix well, allowing the sauce to bubble and thicken. Stir in cashews. Serve over rice.
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