Cashew Chicken With Lotus Root and Shiitake Mushrooms |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Combine mix of chicken, root and mushrooms stir fry and top with whole cashew nut. Ingredients:
1 1/2 lbs chicken thighs, 1 inch pieces |
1 1/2 teaspoons salt |
1 teaspoon sugar |
2 teaspoons granulated onion |
1 teaspoon granulated garlic |
1 teaspoon ginger powder |
2 tablespoons shaoxing wine |
1 1/2 tablespoons cornstarch |
2 tablespoons oil |
2 cups chicken broth |
10 shiitake mushroom caps, soak and 1/2 inch strips |
1 lb fresh lotus root, strips |
cornstarch paste |
oil |
1/2 cup cashew nuts, whole |
Directions:
1. Place chicken thigh, salt, sugar, onion, garlic, ginger, wine, cornstarch and oil into a bowl and mix well and let set for 30 minutes.
2. In a large skillet add oil to coat and place over a high heat and when the oil start to smoke add in the chicken mixture.
3. Sauté until the chicken is halfway done.
4. Add in the chicken broth and bring to a boil.
5. Add in the mushroom and simmer for 2 minutes and then the lotus roots strip and simmer for another minute.
6. Thicken with cornstarch paste.
7. Adjust to taste. Top with cashew nuts.
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