Cashew Chicken Take-Out Style |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is another classic Chinese takeout dish that is easy to duplicate at home. Ingredients:
1 tablespoon soy sauce |
1 tablespoon chinese rice wine or 1 tablespoon dry sherry |
1 teaspoon cornstarch |
1 lb boneless skinless chicken breasts (cut in 1-inch cubes ) or 1 lb boneless skinless chicken thighs (cut in 1-inch cubes ) |
2 tablespoons soy sauce |
1 tablespoon chinese rice wine or 1 tablespoon dry sherry |
1 tablespoon oyster sauce |
1 teaspoon sesame oil |
1 teaspoon chili sauce (optional) |
2 tablespoons peanut oil or 2 tablespoons vegetable oil |
2 garlic cloves, minced |
1 medium yellow onion, chopped |
1 green bell pepper, chopped |
1/2 cup salted roasted cashews |
Directions:
1. Marinate chicken: In medium bowl, stir together marinade ingredients until cornstarch dissolves. Add chicken; stir to coat. Let stand at room temperature for 10 to 15 minutes.
2. Prepare the sauce: In a small bowl, mix together soy sauce, rice wine, oyster sauce, sesame oil and chili sauce (if using). Set aside.
3. Heat a work or large skillet over medium-high heat until a bead of water sizzles and evaporates. Add oil; swirl to coat base. Add garlic and stir-fry until just aromatic, about 20 seconds. Add chicken and stir-fry for about 2 minutes, until no longer pink on the outside but not yet cooked through.
4. Add onions and bell peppers and stir-fry untill fragrant and the onions start to become translucent, 1 to 2 minutes.
5. Pour in the sauce and stir to coat the chicken. Let the sauce simmer for 2 minutes to thicken and allow the chicken to cook through, then stir in the cashews. Transfer to a plate and serve.
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