Receta Cashew Chicken
Tags
Asian, cashew, chicken, Chinese
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My husband then proclaimed, “I don’t like nuts in foods.” He doesn’t like them in cookies or breads. So, I sighed and then made it anyway! We both agreed that the nuts really add this wonderful warmth and depth to this dish and take on this great flavor.
Cashew Chicken
- 1 1/2lb boneless,skinless chicken breasts, cut into 1 inch pieces
- 2 Tbsp dry sherry
- 2 tsp minced,peeled fresh ginger
- 3 1/2 tsp cornstarch
- coarse salt
- 1/2 cup low-sodium chicken broth
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 tsp sugar
- 1 Tbsp plus 2 tsp vegetable oil
- 2 garlic cloves,chopped
- 2/3 cup unsalted cashews, toasted (I could only find salted, but it didn’t overwhelm the dish)
- 2 scallions,white and green parts separated and thinly sliced
- cooked white rice, for serving
1. In a medium bowl, toss chicken with sherry,ginger,and 1 1/2 tsp cornstarch;season with salt. Refrigerate 30 minutes. In another bowl, combine broth,soy sauce, vinegar, sugar, and 2 tsp cornstarch; set sauce aside.
2. In a large nonstick skillet, heat 1 Tbsp oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 tsp oil to skillet and cook remaining chicken (reduce heat if chicken is over browning). Transfer to plate.
3. To same skillet,add 1 tsp oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top scallion greens and serve with rice.
Source: Everyday Food, October 2009