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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are tender chicken breasts cooked with crunchy cashew nuts. Another recipe by Stephen Yan Ingredients:
1 large boneless skinless chicken breast |
1/8 teaspoon black pepper |
1/16 teaspoon gourmet powder monosodium glutamate |
1 teaspoon cooking wine |
2 tablespoons light soy sauce, divided |
1 tablespoon cornstarch or 1 tablespoon tapioca starch |
4 drops sesame oil |
1/4 cup cold water |
1 cup peanut oil |
8 ounces raw cashew nuts |
4 slices fresh gingerroot, 1/8 inch thick |
3 cloves garlic, crushed |
1 medium onion, shredded or sliced fine |
1 cup cut into halves small fresh mushrooms |
2 cups frozen mixed vegetables (thawed) |
1/2 teaspoon salt |
8 ounces raw cashew nuts |
Directions:
1. Cut chicken across grain into slivers, 1/4 inch thickness In a mixing bowl, combine pepper, gourmet powder (M. S. G.), cooking wine and 1 tablespoon soy sauce.
2. Add chicken, coat well and marinate for 15 minutes.
3. STARCH MIXTURE In a small mixing bowl, combine remaining 1 tablespoon soy sauce, sesame oil and 1/4 cup water; mix well and set aside.
4. Heat peanut oil in a WOK to medium-high heat.
5. Add cashews and stir fry until light brown, about 3 minutes.
6. Remove cashews to a bowl and keep warm in oven.
7. Remove all but 2 tablespoons of peanut oil and bring to high heat.
8. Add ginger, garlic, and onion and stir-fry for 1 minute or until light brown.
9. Now add chicken slivers and stir-fry for 2 minutes.
10. Add mushrooms, mixed vegetables, salt and stir-fry for 3 minutes on high heat.
11. When done, stir in starch mixture and bring to boil, stirring continuously.
12. Add cashew nuts, mix and serve immediately.
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