Chinese and Thai are two of my favorite genres of food. Unfortunately I can’t seem to convince Brent to eat out at those locations much. He claims that it’s not that he doesn’t like it, he’s just never in the mood apparently. I crave it constantly, so I cannot relate. While he has been gone (BTW he’s now in Bocas del Toro Panama, about to take a scuba course/certification), I’ve have taken to eating things I don’t regularly get to have. First was Hawaiian pizza (fruit on pizza is beyond him), then it was time for Cashew Chicken! I have been wanting to make this for a long time, but was somehow worried it wouldn’t live up to my expectations. Rest assured that the fact I am posting this, must mean something ;-).
2 boneless, skinless chicken breasts, cut into 1-inch pieces
2 Tbsp dry sherry
2 tsp minced, peeled fresh ginger (I had pickled and used that instead)
3-1/2 tsp cornstarch, divided
1/2 cup chicken broth
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp chili garlic sauce (optional)
2 tsp sugar
1 Tbsp + 2 tsp sesame oil
2 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts divided and thinly sliced
1/2 red pepper, sliced
- In a medium bowl, toss the chicken with the sherry, ginger, and 1-1/2 teaspoons cornstarch; season with coarse salt. Refrigerate for 30 minutes.
- Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, chili garlic sauce, sugar and 2 teaspoons cornstarch. Set aside.
- In a large nonstick skillet over medium-high heat, heat 1 tablespoon of oil. Add half of the chicken and cool until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken. Transfer to the covered plate.
- In the same skillet, add the remaining teaspoon of oil. Add the cashews, garlic, green onion whites, and red pepper. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles (I did brown rice) and top with the green onion greens.
Source: Adapted slightly from Brown Eyed Baker