Stir Fried Chicken With Cashews |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Make this once and you'll never order it out again! Cooking time does not include rice preparation. Ingredients:
1/2 cup water |
4 tablespoons soy sauce |
4 tablespoons dry sherry |
2 garlic cloves, minced |
1/2 teaspoon ground ginger |
2 tablespoons cornstarch |
2 tablespoons dark corn syrup |
4 tablespoons peanut oil |
2 whole chicken breasts, boneless, skinless, cut into cubes |
1/2 cup unsalted cashews |
4 ounces snow peas, trimmed |
1 (8 ounce) can sliced water chestnuts, drained |
3 small tomatoes, cut into wedges |
hot cooked rice |
Directions:
1. To make the cooking sauce, combine water, soy sauce, sherry, garlic, ginger, cornstarch and corn syrup. Stir and set aside.
2. Heat a large frying pan or wok over high heat. Add oil and coat bottom of pan. Add chicken and stir-fry until pieces turn white on all sides (3 to 5 minutes).
3. Add cashews to pan and continue stir-frying about one minute.
4. Add in the snow peas, water chestnuts and tomatoes. Continue stirring until all is hot.
5. Stir up the cooking sauce to dissolve the cornstarch (it should now be tan in color, not black). Add the sauce to the pan and bring to a boil, stirring constantly (the aroma is fantastic!). Continue boiling for one minute as sauce thickens.
6. Serve over hot rice.
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