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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Better than take out. If you dont have a wok, you can use a large fry pan. Watch those cashews, or they can burn easily. Ingredients:
2 teaspoons cornstarch |
2 dashes tabasco sauce |
3 teaspoons white wine vinegar |
3 teaspoons sugar |
4 teaspoons dry sherry |
4 tablespoons soy sauce |
2 tablespoons soy sauce |
2 teaspoons cornstarch |
2 chicken breasts, cut into bite size pieces |
6 tablespoons peanut oil |
1 cup roasted cashews |
2 medium bell peppers, cut into 1 inch suares (1 green/1 red if you like) |
2 medium onions, cut into 8 wedges,layers separated |
1/2 lb snow peas, trimmed and strings removed |
1/2 lb fresh mushrooms, sliced (optional) |
1 can baby corn (optional) |
1/2 teaspoon ground ginger |
hot cooked rice |
Directions:
1. make cooking sauce and place on side.
2. prepare marinade, add chicken, stir to coat.
3. heat wok over medium high heat.
4. When wok is hot, add 3 tblsp oil.
5. when oil is hot, add cashews and stir fry until brown- BE CAREFUL, CASHEWS COOK QUICKLY, about 1/2 minute.
6. Remove cashews with slotted spoon and set aside.
7. Add chicken mixture and stir fry until meat is no longer pink in center- about 3/5 minutes.
8. remove from wok and set aside.
9. Pour remaining oil into wok.
10. When oil is hot, add bell peppers, onion, and ginger, and stir fry until pepper is tender crisp to bite- about 4 minutes.
11. Add pea pods and mushrooms, stir fry about 1 minute.
12. Add baby corn, stir fry 1/2 minute.
13. Return chicken to wok.
14. Stir cooking sauce and pour into wok.
15. Stir until sauce boils and thickens.
16. Stir in cashews.
17. Serve over rice.
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