Chicken And Cashews
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Vegetables, chicken and nuts in a slightly sweet sauce.
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Chinese dried mushrooms Boiling water, to cover
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8
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8
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Prepared chicken broth
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1/4 cup
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60 mL
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Cornstarch
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1 tbsp.
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15 mL
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Soy sauce
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2 tbsp.
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30 mL
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Liquid honey
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1 tbsp.
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15 mL
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Oyster sauce
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1 tbsp.
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15 mL
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Peanut (or cooking) oil
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1 tbsp.
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15 mL
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Boneless chicken thighs, skin removed, cut into 3/4 inch (2 cm) pieces
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1 lb.
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454 g
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Peanut (or cooking) oil
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1 tbsp.
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15 mL
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Garlic cloves, minced (or 1/2 tsp., 2 mL, powder)
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2
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2
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Finely grated peeled gingerroot
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1 tsp.
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5 mL
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Chopped Shanghai bok choy
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3 cups
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750 mL
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Green onions, cut into 1 inch (2.5 cm) pieces
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6
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6
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Cashews, toasted
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2/3 cup
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150 mL
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Put mushrooms into small bowl. Add boiling water. Let stand for 20 minutes until softened. Drain. Remove and discard stems. Cut caps in half.
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Stir broth into cornstarch in small cup. Add next 3 ingredients. Stir. Set aside.
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Heat wok or large frying pan on medium-high until very hot. Add first amount of peanut oil. Stir-fry chicken, in 2 batches, for 3 to 4 minutes until browned. Transfer to medium bowl.
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Heat second amount of peanut oil in wok. Add garlic and ginger. Stir-fry for about 1 minute until fragrant.
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Add bok choy and green onion. Add chicken and mushrooms. Stir cornstarch mixture. Stir into chicken mixture until chicken is tender and bok choy is tender-crisp.
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Add cashews. Stir-fry for about 1 minute until well combined and hot. Makes 5 cups (1.25 L).
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1 cup (250 mL):
287 Calories; 17.7 g Total Fat (8.8 g Mono, 4.1 g Poly, 3.5 g Sat); 45 mg Cholesterol; 19 g Carbohydrate; 2 g Fibre; 16 g Protein; 790 mg Sodium
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Reprinted from Chinese Cooking © Company's Coming Publishing Limited
www.companyscoming.com
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