Cashew Chicken Stir-Fry
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Soy sauce, oyster sauce, and chili paste make a flavorful sauce for this chicken and vegetable meal. Poblano chile peppers give the dish a little heat.
Ingredients
- 12 ounces skinless, boneless chicken breast halves
- 1 tablespoon soy sauce
- Dash ground white pepper
- 3 tablespoons water
- 2 tablespoons organic granulated sugar or sugar
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons to 2 tablespoons red chili paste
- 2 tablespoons canola oil or cooking oil
- 1 small red onion, halved lengthwise and thinly sliced
- 6 green onions, bias-sliced into 2-inch pieces
- 4 cloves garlic, minced
- 1 8-ounce can sliced water chestnuts, drained
- 1 to 2 large dried poblano or ancho chile peppers, broken into large pieces and seeds discarded or 1/2 to 1 teaspoon crushed red pepper, optional
- 1 cup lightly salted roasted cashews
- 2 cups hot cooked jasmine, basmati or white rice
- Cut chicken into 1/2-inch pieces. Places chicken in a medium bowl. Add 1 tablespoon soy sauce and white pepper; toss gently to coat. Set aside.
- For sauce: In a small bowl, combine water, sugar, 2 tablespoons soy sauce, oyster sauce and chili paste. Set aside.
- Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add red onion, green onions and garlic to wok; cook and stir for 2 minutes or until just tender. Remove vegetables from wok.
- Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. Add water chestnuts and dried chile peppers, if you like. Cook and stir about 1 minute more or until heated through. Remove large pieces of chili pepper, if using. Stir in cashews. Serve with rice. Serves 4.
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