Streamlined Chicken With Cashews
chicken, chinese, nuts
8 oz chicken thigh meat, in 3/4 dice
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon cornstarch
2 tablespoon oil
1 garlic, mashed slightly
1 small green pepper, in 3/4 dice
2 oz canned water chestnuts,
1 quartered
3 oz whole roasted cashew nuts
1 scallion, trimmed, in 1/2
1 lengths
1 tablespoon soy sauce
1 tablespoon sherry
1 teaspoon cornstarch
1 tablespoon cold water
1 chicken broth
1 salt to taste
Marinate the chicken in soy, sherry, and cornstarch for at least 30 min.
Saute it in the oil. Remove with a slotted spoon and set aside.
In the same oil (different oil if you have made a mess) saute the garlic and the green pepper until the pepper is bright green. Discard the garlic. Add the water chestnuts, cashews, and scallion. Toss well. Add the soy and sherry. Toss again.
Mix the cornstarch in the water. Add to the hot pan and toss and cook the mixture until the liquid is thick and the pepper is crisp-tender. Add the chicken. Stir well. If the sauce has become too thick, thin it out with chicken broth. The dish should be seasoned about right, but if not, you may add a little salt.
Serve with or over rice. Serves 2 or more.
From: Michael Loo Date: 30 Nov 96 National Cooking Echo Ä
Yield: 1 servings