Chicken Cashew

Submitted by: Marcia

Attributed to: Gram

Category: Poultry

Description: 

Prep time: 20 minutes

Total time: 40 minutes

Servings: 4

Difficulty rating: 2

Ingredients:

– For stir fry:

3 Chicken breasts - skinned, boned and cut in bite size pieces

2/3 Bell pepper, chopped

1 Carrot, grated

1 Onion, separate to rings & cut in 3/4" pieces

1 Clove garlic

1/2 Cup crushed cashews

1/2 (10 ounce) Can water chestnuts

1/2 (10 ounce) Can bamboo shoots

– For glaze:

2 teaspoon Soy sauce

2 teaspoon Cornstarch

2 teaspoon Sherry

2 teaspoon Water

White pepper to taste

1 1/2 teaspoon Vegetable oil

– For cooking sauce:

2/3 cup Water

2 tablespoon Dry sherry (rice wine)

3 tablespoon Soy sauce

1/2 teaspoon Sugar

1 tablespoon Vegetable oil 

1 tablespoon Cornstarch

Special tools/utensils:

Wok

Instructions: 

1. Combine ingredients for glaze in a bowl (except oil).

2. Add chicken pieces to bowl to coat, add oil & let stand for 15 minutes.

3.  Prepare cooking sauce by combining ingredients listed above in a small bowl.

4. Place wok over high heat.  Add 3 Tbs. oil. When oil begins to heat add garlic and stir once.

Add chicken and stir fry until chicken is opaque (about 3 minutes). Remove chicken from pan, leaving oil in

wok.

5. Add bell pepper, onion, carrot, water chestnuts, and bamboo shoots.  Stir fry for 2 or 3 minutes.

Return chicken and cashews to wok.  Stir in cooking sauce and cook, stirring until sauce bubbles and

thickens.