Be the first to Soy sauce, rice wine, and ginger contribute a wealthy of flavor to simple but tasty chicken and cashew stir-fry. Complete this dish in less than an hour, including marination time. Serve over cooked rice for a full meal.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 whole chicken breasts, boned, skinned and cut into 3/4-inch cubes
- 1 Tablespoon soy sauce
- 1 Tablespoon chinese rice wine or dry sherry
- 2 Tablespoons additional soy sauce
- 1 Tablespoon cornstarch
- 2 teaspoons sugar
- 1 teaspoon white vinegar
- 1/4 cup vegetable oil
- 1/2 to 1 teaspoon crushed red pepper flakes
- 3 green onions, sliced
- 1 Tablespoon minced fresh ginger
- 1/2 cup unsalted cashews
- Cooked rice
Preparation:
Marinate chicken in 1 Tablespoon soy sauce and rice wine for 30 minutes.
Combine 2 Tablespoons soy sauce, cornstarch, sugar, and vinegar and set aside.
Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.
Yield: 4 servings
Recipe Source: Creme de Colorado Cookbook by Junior League of Denver (Junior League of Denver)
Reprinted with permission.
Combine 2 Tablespoons soy sauce, cornstarch, sugar, and vinegar and set aside.
Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.
Yield: 4 servings
Recipe Source: Creme de Colorado Cookbook by Junior League of Denver (Junior League of Denver)
Reprinted with permission.
