"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cashew Chicken Recipe

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This recipe for Cashew Chicken, by , is from Grandma Hope Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Romagnoli

Category:
Category:

Ingredients:  
Ingredients:  
3 Chicken Breast Halves (about lb.), skinned, boned and sliced into strips about 1/3 in. wide by 3 in. long.
tsp. salt
tsp. freshly ground white pepper
1 Tbsp. peanut oil
3 Tbsp. safflower oil
5 fresh ginger slices, crushed with the flat of a large knife blade or lightly pounded to just loosen fibers
5 large garlic clover, crushed
2 cups broccoli pieces, florets left whole stems trimmed and thinly sliced diagonally
2 carrots, thinly sliced diagonally
4 to 6 water chestnuts, sliced diagonally
1 small red onion, chopped into 1-inch squares
2 Tbsp. unsalted chicken stock
2 tsp. cornstarch, mixed with 1 Tbsp. low-sodium soy sauce and 1 Tbsp. dry sherry
tsp. dark sesame oil

Directions:
Directions:
1. In a bowl, sprinkle the chicken strips with tsp. salt and teaspoon of the pepper; stir well.
2. Heat a wok or a large, deep, heavy-bottomed skillet over medium-high heat. Meanwhile, blend the peanut oil and the safflower oil in a small bowl. When the wok is hot to the touch, slowly pour 2 Tbsp. of the blended oil so that it evenly coats the entire cooking surface.
3. To flavor the oil, stir fry the ginger and garlic for about 30 seconds. Then add the chicken strips and stir fry them in the flavored oil, tossing frequently, until the meat turns white- about 3 minutes.
4. Discard the ginger and garlic. Transfer the chicken to a plate and set it aside; do not discard the oil remaining in the pan.
5. Pour an additional Tbsp. of the blended oil into the wok or skillet. Add the broccoli and carrot pieces, sprinkle them with the remaining salt and pepper, and stir fry until the oil has coated all the pieces- 1 to 2 minutes.
6. Pour in the remaining Tbsp. of blended oil, then add the water chestnuts, if you are using them, the onion, cashews and 2/3 of the scallions. Stir fry these with the other vegetables for 1 to 2 minutes more.
7. Return the chicken to the wok or skillet and stir fry the chicken and vegetables together. Push the contents to the sides and pour the stock into the center. Stir the cornstarch mixture into the stock and heat until the liquid boils and thickens.
8. Redistribute the chicken and vegetables in the sauce and stir to coat all the pieces evenly- 1 to 2 minutes. 9. Add the sesame oil and stir well.
10. Serve the dish with the remaining sliced scallions sprinkled over the top.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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