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Chicken and Cashew Stir-Fry Recipe

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This recipe for Chicken and Cashew Stir-Fry is from Hunt to Harbor: A Charm City 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:  
1/2 cup cashews
1 red bell pepper
1 pound boneless chicken breasts
3 tablespoons peanut oil
2 garlic cloves, chopped
2 tablespoons Chinese rice wine or dry sherry
3 tablespoons hoisin sauce
2 teaspoons sesame oil
5-6 scallions, sliced
Directions:
Directions:
Heat a wok or large nonstick frying pan until hot. Add the cashews and dry-fry over low to medium heat for one to two minutes until golden brown. Remove from heat and set aside. Cut the red bell pepper in half and remove the seeds. Slice into thin strips. Cut the chicken fillet into thin finger-length strips.

Heat the wok again until hot, add the oil, and swirl around. Add the garlic and let it sizzle for a few seconds. Add the bell pepper and chicken and stir-fry for two minutes. Add the rice wine or sherry and hoisin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed.

Stir in the sesame oil, toasted cashews, and scallions. Serve immediately with steamed rice.

 

 

 

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