Cashew Chicken Stir Fry Recipe

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Cashew Chicken Stir Fry

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

4 medium dried shiitaki mushrooms
2 teaspoons soy sauce
2 teaspoons dry sherry
2 teaspoons water
1/8 teaspoon white pepper
1 tablespoon peanut or grapeseed oil
1 teaspoon cornstarch or arrowroot
2-3 boneless skinless chicken breasts, cut into slivers

1/2 cup water
1 tablespoons dry sherry
2 tablespoons Hoisin sauce
1/4 teaspoon brown sugar crystals
1 teaspoon sesame oil
1 tablespoon cornstarch or arrowroot

1/2 cup cashews
1 teaspoon butter or oil

2 tablespoons sunflower oil, peanut oil, or grapeseed oil
3-4 cloves garlic, slivered
1-2 cups fresh snow peas, ends and strings removed
1/2 cup sliced canned bamboo shoots or baby corn

fresh cilantro for garnish

Soak the mushrooms in 1 cup warm water for 30 minutes. Drain and snip off the stems and discard them. Cut mushrooms thinly and set aside. In a batter bowl, combine soy sauce, sherry, water, pepper, oil, and cornstarch. Add chicken and toss to coat. Allow to stand 15 minutes to blend. In meantime, combine the 1/2 cup water, sherry, Hoisin, sugar, sesame oil, and cornstarch. Set aside. Combine the cashews and butter or oil in a glass measuring cup and microwave on high for 1 minute. Stir. Microwave another 1-2 minutes, or until the nuts have toasted. Set aside. Heat wok or stir fry pan and add 1-2 tablespoons oil. When oil begins to give off a haze, add garlic and stir. Quickly add chicken mixture and stir-fry until chicken is done, about 3 minutes. Remove chicken to serving platter. Add peas and bamboo shoots to the wok and stir fry 1-2 minutes and then add the cornstarch mixture. Cook and stir until it thickens and gets transparent. Add to chicken mixture, stir in the cashews and serve. Garnish with cilantro, if desired.

Recipe created 1995-09-05.