Monday, November 22, 2010

Cashew Chicken

Again with an Asian dish.  I rarely order cashew chicken.  I think I haven't even had it since I was in China for my study abroad, but I was looking for low-carb recipes and I came across this one from Recipe Girl.  

Cashew Chicken


2 Tbs soy sauce
2 Tbs dry sherry
1 large egg white
pinch of salt
1 tsp cornstarch
4 large skinless, boneless breasts
1/4 cup raw cashews
1/4 cup chicken broth
1/2 cup oil (The recipe calls for vegetable, I used half olive, half canola)
1 Tbs minced fresh ginger
1/2 cup sliced water chestnuts

1.  In medium bowl (or Ziploc bag), combine 1 T. soy sauce with wine, egg white, salt and ½ t. cornstarch; blend thoroughly. Cut chicken into ¼” cubes and toss in marinade to coat. Set aside to marinate for 30 minutes (and up to several hours). 

2.  Combine broth and remaining soy sauce and cornstarch. Mix well and set aside.

3.  Heat wok or large fry pan to medium heat and add oil. Add cashews and fry until golden brown. Remove and drain on paper towels.

4.  Drain chicken marinade. Fry chicken just until firm, about 45 seconds. Remove and drain on paper towels.

5.  Remove all but 2 T. oil from pan. Increase heat to medium high. Add ginger and stir fry until fragrant. Add celery and water chestnuts and stir fry for 1 minute.

6.  Add chicken and cashews and cook until chicken is done, about 2 minutes more.

7.  Stir broth to dissolve cornstarch, and add to pan. Cook over high heat until sauce thickens.

8.  Serve over rice and enjoy!

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