Try this Asian inspired recipe for Cashew Chicken
1 Chicken Breast, skinned and cut into cubes
1/2 Cup Raw Cashews (113g)
Marinade for Chicken:
1 Tbs. Flour (or corn starch)
3 Garlic Cloves, minced
1 Tbs. Oyster Sauce
1 Tbs. Soy Sauce(light)
1 Tbs. Rice Vinegar (or Rice Wine)
4 Scallions, roughly chopped
1/2 tsp. Red Hot Chili Flakes
3 drops of Sesame Oil
1 Tbs. Oil for Frying
2 Red Bell Peppers(or any other color that you have or desire)
1/2 Cup Green Beans, frozen
1/2 Cup Broccoli florets, frozen
1/2 Onion, sliced and chopped
3 Inch Fresh Ginger, minced
2 Garlic cloves , minced
1/2 tsp. Sesame Oil
1/2 tsp. Ground Black Pepper
1/2 tsp. Red Hot Chili Pepper Flakes
2 Tbs. Oyster Sauce
2 Tbs. Soy sauce
1 Tbs. Rice Vinegar
4 Tbs. Chicken Broth
1/4 tbs. Sugar
4 drops of Sesame Oil
You will need to take off chicken skin, and cut the meat into cubes. (leave the bones for homemade chicken stock). Once you cut it into cubes, add all the ingredients except of the flour or corn starch. Massage the chicken and cover all the pieces, last but not least flour the chicken. Return to the marinade and let it marinate for the next 20 minutes; Mix ingredients in the bowl for the sauce.
So once the chicken has marinated, I add oil for frying into the wok, preheat it well and add the chicken cubes. Let them cook for 2-3 minutes, turning pieces few times. Add the vegetables to the stir fry and all the seasoning, but try to add garlic and sesame oil within the last minutes of stir frying.
Add cashews, stir and pour the sauce over the chicken. Turn off the heat and stir on a hot stove for 10-20 seconds so the sauce can cover chicken and vegetables.
For the sauce you just need to mix everything together and once the chicken and vegetables are almost done, add sauce and stir.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.