Restaurant Style Chinese Cashew Chicken Food

CASHEW CHICKEN

Steps:

• Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ⅛ teaspoon white pepper. Set aside for 5 to 10 minutes until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender. Lastly, mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside.
• In a separate bowl, mix together all the sauce ingredients and set aside.
• Heat your wok over high heat. Spread 2 tablespoons canola oil along the perimeter of the wok until just smoking.
• Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and will be about 80% cooked.
• Add another tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the minced garlic. Immediately add the red bell pepper and chopped water chestnuts. Stir fry for 30 seconds.
• Next, add the scallions, and spread your Shaoxing wine around the perimeter of the wok. Give everything a quick stir fry for 10 seconds.
• Pour in the sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok. Add the chicken and any juices that may have collected in the bowl. Once everything comes to a simmer, add your roasted cashews.
• Stir up your cornstarch slurry, and add to the stir-fry. Add more cornstarch slurry if you like a thicker sauce, less if you prefer thinner. Bring to a simmer to thicken the sauce, and continue stirring to combine evenly. Plate and serve immediately with a bowl of rice!

"RESTAURANT STYLE" CHINESE CASHEW CHICKEN

Steps:

• Cube chicken into bite size pieces and place in a medium size mixing bowl.
• Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
• Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
• Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
• Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
• Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
• Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
• Makes 4 servings.

CHINESE RESTAURANT GINGER CASHEW CHICKEN

Steps:

• Heat 2 tbs. oil in wok or skillet over high heat. Add onions and cook until tender. Add garlic and ginger and cook until onions are golden brown. Add chicken and celery and cook until chicken is cooked through, about 5 minutes. Transfer to platter.
• Add remaining oil. Add flour and stir until turning brown. Mix in broth, soy,and mustard. Boil until thickened. Add in chicken and broccoli, turning to coat. Mix in cashews and cook until heated through.
• Transfer to platter and serve with rice.

CHINESE CASHEW CHICKEN

Steps:

• Cut chicken into 1/8 inch strips. Place in a bowl and add pepper, wine, and 1 T. soy sauce. Let chicken marinate 30 minutes.
• Add cornstarch, sesame oil, and hoison sauce to water. Stir to combine. Set aside.
• Heat peanut oil in pan. Add ginger, garlic, and onion and cook for 5 minutes. Add chicken and cook until chicken is done, about 10 minutes.
• Add cornstarch mixture and cashews to pan. Simmer about 15 minutes until sauce thickens.

CASHEW CHICKEN

Steps:

• Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.
• In a bowl, combine cornstarch, sugar, and salt.
• Toss the chicken with cornstarch mixture.
• Heat a wok or frying pan to a high heat and add cooking oil.
• When oil is hot add chicken.
• Add gingeroot, garlic and onion.
• Stir fry mixture until chicken is cooked through and opaque.
• Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
• Continue to stir fry until tender crisp.
• Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
• Add the cashews and serve immediately over a bed of white rice.

CASHEW CHICKEN

Steps:

• *Hoisin sauce is available in Asian markets.
• It's made with beans, flour, garlic, etc.
• This is the stuff they serve with mu shu pork that they call plum sauce.
• It is, in fact not plum sauce and doesn't look or taste anything like plum sauce.
• Marinade (10- 20 minutes).
• Sub other vegetables if you want.
• Heat the oil in wok; carefully add chicken and stir unti just cooked.
• (This shouldn't take more than 90 seconds to two minutes).
• Remove to a sieve and let the oil drain into a bowl.
• Reheat the wok and add a tablespoon or two of the oil.
• Stir fry the vegetables until just cooked.
• Return chicken; stir in hoisin adding a little chicken stock if too dry.
• Stir in nuts& sesame oil.
• Serve immediately with steamed rice.
• Note: this dish doesn't have a lot of gravy, just the hoisin that coats the chicken and vegetables.