Cashew Chicken
An easy stir-fry recipe from wok guru Grace Young. Ingredients:
1 pound skinless, boneless chicken thighs, cut into 1/2-inch cubes
1 tablespoon minced garlic
2 teaspoons soy sauce, divided use
1 1/2 teaspoons cornstarch, divided use
1 teaspoon plus 2 tablespoons rice wine or dry sherry, divided use
3/4 teaspoon salt
1/8 teaspoon sugar
1/4 cup chicken broth
2 tablespoons peanut or vegetable oil
2 tablespoons minced ginger
1/2 cup sugar snap peas, strings removed
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/2 cup unsalted roasted cashews
Directions:1 tablespoon minced garlic
2 teaspoons soy sauce, divided use
1 1/2 teaspoons cornstarch, divided use
1 teaspoon plus 2 tablespoons rice wine or dry sherry, divided use
3/4 teaspoon salt
1/8 teaspoon sugar
1/4 cup chicken broth
2 tablespoons peanut or vegetable oil
2 tablespoons minced ginger
1/2 cup sugar snap peas, strings removed
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/2 cup unsalted roasted cashews
COMBINE chicken, garlic, 1 teaspoon soy
sauce, 1 teaspoon cornstarch, 1 teaspoon rice wine, 1/2 teaspoon salt
and sugar in a medium bowl. Stir to combine. Set aside. Combine broth, 1
teaspoon soy sauce, 2 tablespoons rice wine and 1/2 teaspoon cornstarch
in a small bowl. Set aside.
HEAT a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, add ginger, then, using a metal spatula, stir-fry 10 seconds or until the ginger is fragrant. Push the ginger to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Stir-fry 1 minute, or until the chicken is lightly browned but not cooked through.
SWIRL the remaining 1 tablespoon oil into the wok, add the sugar snaps, carrots, celery and cashews, and sprinkle on the remaining 1/4 teaspoon salt. Stir-fry 1 minute or until the sugar snaps are bright green. Restir the broth mixture, swirl it into the wok, and stir-fry 1 minute or until the chicken is just cooked through.
Serves 2-3 as a main dish, or 4 as part of multicourse mealHEAT a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, add ginger, then, using a metal spatula, stir-fry 10 seconds or until the ginger is fragrant. Push the ginger to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear. Stir-fry 1 minute, or until the chicken is lightly browned but not cooked through.
SWIRL the remaining 1 tablespoon oil into the wok, add the sugar snaps, carrots, celery and cashews, and sprinkle on the remaining 1/4 teaspoon salt. Stir-fry 1 minute or until the sugar snaps are bright green. Restir the broth mixture, swirl it into the wok, and stir-fry 1 minute or until the chicken is just cooked through.
From "Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, With Authentic Recipes and Stories" by Grace Young (Simon & Schuster, 2010)
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