Tuesday, October 25, 2011

Cashew Chicken

I received this recipe years ago from a friend.  When I first made it for my family, they loved it!  Often now,  it's a request for a birthday dinner.  It's seems like a long list of ingredients, but the important thing to remember is to have everything cut, mixed & ready to go.  It then goes together rather quickly.  I don't have a wok any more & do this instead in an electric skillet.  After it's finished, I then turn it down to "low" & it can wait until we're ready to eat.  I hope you give it a try! 

Oh my, this is SO good!!!
I've adapted this recipe & broken it down into parts:

4 skinless, boneless chicken breast halves
1 egg white
1 t. cornstarch
1 t. soy sauce
dash of pepper

1 large green pepper (I prefer the color & flavor of red)
1 medium onion
1T. cornstarch
1 T. water
1 T. soy sauce

1 t. finely chopped gingerroot (I use dried gingerroot from Penzey's)
2 T. vegetable oil
1 T. Hoisin sauce
2 T. chili paste
1/4 c. chicken broth
1 c. salted cashews
2 T. chopped green onions (with tops)


Cut chicken into 3/4" cubes.  Mix egg white, 1 t. cornstarch, 1 t. soy sauce & the pepper in a bowl; stir in the chicken.  Cover & refrigerate for 20 minutes (I often let it sit in the fridge for a few hours.).

Cut the green pepper into 3/4" pieces.  Cut onion into 8 pieces.  Mix the 1 T. cornstarch, the water & 1 T. soy sauce & set this aside to be used later.

Heat wok (in my case, an electric skillet) until 1-2 drops of water bubble & skitter when sprinkled in wok.  Add 2 T. vegetable oil; rotate wok to coat side.  Add chicken to wok & stir-fry until chicken turns white.  Remove chicken from wok to a platter.

Add onion pieces & gingerroot to work; stir-fry until gingerroot is light brown.  Add 2 T. vegetable oil; rotate wok to coat side.  Add chicken, green pepper, Hoisin sauce & chili paste; stir-fry 1 minute.  Stir in chicken broth; heat to boiling.  Stir in cornstarch mixture that you had set aside; cook & stir until thickened, about 20 seconds.  Stir in cashews & green onions.

NOTE:  I keep this on low in the electric skillet until serving time.  I serve this over brown rice.

Makes 5 servings

I'm sharing with:
On the Menu Monday
Full Plate Thursday
Foodie Friday

6 comments:

  1. YUMMY! Chicken and cashews, a very tasty combo!
    Thanks for the tip of having everything together and ready to go!
    Yvonne

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  2. Your cashew chicken looks really good, but I just saw the red velvet brownies below. NOW you're talking! I'm headed to copy your recipe for them, too. Thanks for visiting from Wow Us Wednesday.

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  3. This looks so good!! I have never been able to make anything remotely Asian at home as I can never get the seasoning right, but I have to try this!! It's one of my favorite dishes. Thanks for stopping by and for entering the giveaway!!

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  4. An awesome dish!I have always loved pepper in my chicken and your dish with cashews in it sounds yummy:)Thanks for the recipe!

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  5. My printer is humming away, happily printing off this recipe...thanks for sharing it!

    All I need to go buy is the chicken, a red pepper (used the last green one from our garden last night) and some cashews! Everything else I have on hand. I hope to try making it this coming week. It is always one of my favorite Chinese carry-out dishes.

    fondly,
    Rett

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  6. Kitty, this Cashew Chicken looks delicious, we would really enjoy this recipe. Thank you so much for sharing with Full Plate Thursday and come back soon!
    Miz Helen

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