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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My tasty take on a wonderful Chinese take-away, favorite! Very easy to make and family friendly as well. Ingredients:
1 boneless skinless chicken breast, cubed |
1 tablespoon cornstarch |
2 -4 cups oil, for deep-frying |
1/2 cup cashews |
10 whole dried red chilies |
1 green onion, cut into 1 inch pieces |
1 garlic clove, minced |
1/2 onion, diced |
1 green pepper, diced |
1 (6 ounce) can water chestnuts |
1/4 cup chicken stock |
2 tablespoons soy sauce |
1 teaspoon red wine vinegar |
1 teaspoon cornstarch |
2 teaspoons water |
Directions:
1. Combine sauce ingredients and set aside.
2. Mix chicken with cornstarch.
3. Heat oil.
4. Deep-fry chicken until color changes.
5. Drain.
6. Remove.
7. Deep-fry cashews in large strainer until light brown (about 30 seconds).
8. Drain, Remove.
9. Reheat 2 T.oil in wok.
10. Fry chilies until dark brown.
11. Add scallion and garlic.
12. Stir-fry 30 seconds.
13. Add onion, stir-fry 1 minute.
14. Add green pepper, stir-fry 30 seconds more.
15. Remove chilies.
16. Pour in sauce, bring to a boil.
17. Add chicken and nuts.
18. Mix until chicken and nuts are glazed.
19. Removed to serving platter.
20. Serve over rice.
21. *Note- you may also just stir-fry the chicken rather than deep-fry, if you choose. It still tastes wonderful!*.
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