Chicken with Cashews

by Helen Chen
from Easy Chinese Stir-Fries
(John Wiley & Sons, 2009)
Serves 3 to 4

This chicken recipe has been an outstanding favorite at our family’s landmark Cambridge restaurant for as long as I can remember. There, the cashews are deep-fried, but at home I prefer to toast the nuts instead. This reduces the amount of oil without altering the flavor.—Helen Chen

convert Ingredients
2 teaspoons cornstarch
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon grated peeled fresh ginger
1 pound skinless boneless chicken breast, cut into 3/4-inch cubes
2 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1 teaspoon sugar
4 tablespoons canola oil
1 garlic clove, crushed with the side of a knife and peeled
1 cup whole raw cashews, toasted at 350°F (175°C) oven until fragrant and golden
1 teaspoon sesame oil

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Method
1. In a medium bowl, whisk together the cornstarch, wine, and ginger. Add the chicken and mix well.

2. In a small bowl, whisk together the soy sauce, hoisin sauce, sugar, and 2 tablespoons water.

3. In a wok or stir-fry pan, heat the canola oil over high heat. Add the garlic and stir until the oil is hot and the garlic sizzles. Stir up the chicken mixture and add it to the pan. Cook, stirring, until the chicken turn white, 1 to 2 minutes. Remove and discard the garlic, if desired.

4. Reduce the heat to medium and add the soy sauce mixture. Stir until the ingredients are well blended. Add the cashew nuts and stir for another 30 seconds. Drizzle with sesame oil and mix well. Serve immediately.

Recipe © 2009 Helen Chen. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.