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Cashew Chicken Recipe

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This recipe for Cashew Chicken is from An Ode to Family and Food, 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:  
2 lbs of boneless, skinless chicken breast, cut into bite-sized pieces
(back in the old days we had to bone and skin the chicken ourselves)
1/2 cup sherry or shao hsing wine
1/4 cup soy sauce
2 tbsp sugar
2 eggs, beaten
cornstarch for dredging
Peanut oil (no substitute is advised!)
cashews and chopped scallions for garnishing

For the sauce:
1 cup chicken stock
1 tsp soy saucy
1 tbsp sherry or shao hsing wine
3 tbsp oyster sauce, or to taste
1 tbsp sugar
1 tbsp cornstarch
2 tbsp water
Directions:
Directions:
1. Marinate the chicken in the combination of soy sauce, sherry and sugar for 20 to 30 minutes.

2. Remove the chicken from the marinade. Dig in egg and then dredge in cornstarch.

3. Heat the peanut oil to about 365º and cook chicken pieces until lightly browned, about 4-5 minutes.

4. Drain on paper towels and hold in a warm oven while to cook the remainder of the chicken.

5. To make the sauce, heat the chicken stock, soy sauce, sherry or wine, oyster sauce and sugar in a small sauce pan. Mix the cornstarch and water and add to the sauce. Cook on low heat until thickened.

6. To serve, place chicken on a platter, top with chopped scallions and cashews. Serve the sauce on the side.
Number Of Servings:
Number Of Servings:
3 to 6 depending on appetites!
Preparation Time:
Preparation Time:
Give yourself 45 minutes
Personal Notes:
Personal Notes:
There are many variations on this dish, unique to Springfield MO. I created mine out of necessity when I moved to DC in the early 80's. For me the key is in the ingredients. This is the first time I've written down directions so feel free to play with the sauce and make it your own!

 

 

 

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