Chicken with Cashews Recipe

Easy Chinese Stir-Fries | John Wiley & Sons, 2009

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

Hands-On Time: 30 minutes | Total Time: 30 minutes | Serves 3 to 4

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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

Directions

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 turns 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.

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