Post by April B. on Mar 14, 2003 12:50:43 GMT -6
Chicken Cashew Stir Fry
1 whole chicken breast, skinned, deboned and cut into 1/2-inch cubes
2 chicken thighs, skinned, deboned and cut into 1/2-inch cubes
6 oz. cashews
1/4 lb. broccoli
1/4 lb. snow pea pods
1/4 lb. mushrooms, cut into small pieces
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 small onion, cut into small pieces
1 clove garlic, crushed
3 T. hoisin sauce
2 T. cornstarch, to be mixed with 3 T. water
3 T. peanut oil, to cook cashews & chicken
1 T. peanut oil, in which to cook vegetables; to add to oil after cooking chicken
Heat wok on medium-high heat. Pour oil around sides. Drop nuts into wok; stir fry until golden brown and remove from wok.
Salt and pepper chicken to taste. Set wok heat on high. Stir-fry garlic in wok for five seconds, then add chicken and stir-fry until done, about six minutes. Remove chicken and place on place with nuts; set aside.
Add remaining oil to wok; add vegetables and stir-fry until crisp and tender. Add hoisin sauce; return chicken and nuts to wok. Add cornstarch and water mixture; stir until thick and serve over rice.
1 whole chicken breast, skinned, deboned and cut into 1/2-inch cubes
2 chicken thighs, skinned, deboned and cut into 1/2-inch cubes
6 oz. cashews
1/4 lb. broccoli
1/4 lb. snow pea pods
1/4 lb. mushrooms, cut into small pieces
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 small onion, cut into small pieces
1 clove garlic, crushed
3 T. hoisin sauce
2 T. cornstarch, to be mixed with 3 T. water
3 T. peanut oil, to cook cashews & chicken
1 T. peanut oil, in which to cook vegetables; to add to oil after cooking chicken
Heat wok on medium-high heat. Pour oil around sides. Drop nuts into wok; stir fry until golden brown and remove from wok.
Salt and pepper chicken to taste. Set wok heat on high. Stir-fry garlic in wok for five seconds, then add chicken and stir-fry until done, about six minutes. Remove chicken and place on place with nuts; set aside.
Add remaining oil to wok; add vegetables and stir-fry until crisp and tender. Add hoisin sauce; return chicken and nuts to wok. Add cornstarch and water mixture; stir until thick and serve over rice.
