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Cashew chicken

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Ingredients/Components

sugar - 1/4 tsp
salt - 1/4 tsp
cornstarch - 1 Tbsp
cold water - 2 Tbsp
soy sauce - 1 tsp
stalk celery - 1 item
sesame oil - 1 Tbsp
oyster sauce - 1 tsp
carrot - 1 item
chicken stock - 1 c
yellow onion - 1/2 item
dark soy sauce - 2 tsp
sliced winter bamboo shoots - 3/4 c

How to make cashew chicken:

Seasoning:1/2 tsp. salt1/2 tsp. sugar1 tsp. oyster sauce1 tsp. soy sauce1 Tbsp. cornstarch Thickener:1 Tbsp. cornstarch2 tsp. dark soy sauce2 Tbsp. cold water1 Tbsp. sesame oil Skin and debone chicken. Cut into 1/2-inch cubes. Place in bowl, adding seasoning ingredients to chicken. Mix well. Peel celery. Cut into 1 1/2-inch long pieces, then cut each piece lengthwise into strips, julienne style. Cut onion into wedges 1/4-inch thick. Peel carrot. Cut carrot and mushrooms into thin slices. Combine thicker ingredients and mix well. Heat wok and add 1 tablespoon of oil. Add celery, onion, carrot and mushrooms. Stir-fry for 2 minutes over high heat, adding salt and sugar. Remove from wok and set aside.

Reheat wok and add 2 tablespoons of oil. Add chicken and stir-fry for 2 minutes over high heat. Add chicken stock and bamboo shoots. Cover and cook for 3 minutes. Add celery mixture. Mix thoroughly. Stir in thickener. Cook for 30 seconds. Remove from heat and mix in cashew nuts. Toss well and serve.

Recipe categories: Chicken, Poultry, Meat.

Rating:

3.5

Average rating: 3.5, total votes: 4

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