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Cashew Chicken Recipe

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This recipe for Cashew Chicken is from The Purple Folder Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz chicken
2 spring onions (shallots/scallions)
1/4 each red, green, orange, yellow pepper
2 cloves garlic
oil for deep-frying
3-4 oz cashews

Seasoning:
1 tsp rice wine or dry sherry (I use rice vinegar)
1/2 tsp salt
3/4 tsp sugar
2 tsp cornstarch

Sauce:
1/3 cup chicken broth
1 tsp dark soy sauce
1/2 tsp salt
1/2 tsp sugar
pinch of white pepper
1 tsp cornstarch
Directions:
Directions:
Dice the chicken, add the seasoning ingredients, mix well and leave for 20 minutes (can leave overnight)

Cut spring onions into short lengths, dice the peppers. Chop garlic (I just use a garlic press).

Heat oil in wok and cook the chicken until cooked through. You can tell the meat is done if you can cut through it with your wok spatula. Remove meat. Add a little more oil and cook the cashews. About 3 minutes. Don't overcook. Remove from heat and set-aside with the chicken.

In about 1 tbsp oil (may need to add some), stir-fry the vegetables and garlic for 2-3 minutes. Mix the sauce ingredients together and pour into the wok, stirring to thicken. Add the chicken and cashews. Toss together until well coated.

Serve at once.

 

 

 

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