Chile Chicken with Cashews

Name: Chile Chicken with Cashews
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 lbs boneless skinless chicken breasts; 2 tablespoons soy sauce; 1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake; 1 teaspoon toasted sesame oil; 1 tablespoon minced fresh ginger; 1 teaspoon cornstarch; 4 1/2 tablespoons peanut oil; 1 1/2 tablespoons minced scallions, white part only; 2 tablespoons minced garlic; 1 teaspoon hot chili paste or 1 teaspoon dried chili flakes (or to taste); 1 can water chestnut, thinly sliced; 3/4 cup chicken broth; 3 tablespoons soy sauce; 2 1/2 tablespoons rice wine or 2 1/2 tablespoons sake; 1 1/2 tablespoons sugar; 1 teaspoon toasted sesame oil; 2 teaspoons chinese black vinegar or 2 teaspoons Worcestershire sauce; 1 1/2 tablespoons cornstarch; 1 1/4 cups roasted cashews

Submitted by Hey Jude

"This dish is wonderful to have for dinner on a cold, stormy evening. I serve this with plain steamed rice and a vegetable. My Flash-cooked Greens with Garlic, #65735 goes really well with this. Recipe is from 'A Spoonful of Ginger' by Nina Simonds."

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Ready In:: 40mins
Ingredients:: 19
Serves:: 4-6

ingredients

1 ¹⁄₂ lbs boneless skinless chicken breasts
2 tablespoons soy sauce
1 ¹⁄₂ tablespoons rice wine or 1 1/2 tablespoons sake
1 teaspoon toasted sesame oil
1 tablespoon minced fresh ginger
1 teaspoon cornstarch
4 ¹⁄₂ tablespoons peanut oil
1 ¹⁄₂ tablespoons minced scallions, white part only
2 tablespoons minced garlic
1 teaspoon hot chili paste or 1 teaspoon dried chili flakes (or to taste)
1 can water chestnut, thinly sliced
³⁄₄ cup chicken broth
3 tablespoons soy sauce
2 ¹⁄₂ tablespoons rice wine or 2 1/2 tablespoons sake
1 ¹⁄₂ tablespoons sugar
1 teaspoon toasted sesame oil
2 teaspoons chinese black vinegar or 2 teaspoons Worcestershire sauce
1 ¹⁄₂ tablespoons cornstarch
1 ¹⁄₄ cups roasted cashews

directions

Cut the chicken into 1/2-inch cubes and place in a bowl.
Combine the 2 T soy sauce, 1 1/2 T rice wine or sake, 1 tsp sesame oil, ginger and 1 tsp cornstarch and add to the chicken, tossing chicken cubes to coat.
Cover with plastic wrap and let chicken marinate for 30 minutes.
Heat a wok or large skillet and add 2 1/2 tablespoons of the peanut oil, heat until very hot and add the chicken Cook over high heat until the chicken cubes become opaque and are cooked, about 3-4 minutes.
Remove with a slotted spoon to a plate; wipe out the pan.
Reheat the pan, add the remaining 2 tablespoons of oil, heat, and add the scallions, garlic and hot chile paste; stir-fry briefly, about 15 seconds, then add the water chestnuts and stir-fry over high heat for about 1 1/2 minutes to heat them through.
Mix the chicken broth through cornstarch together and add to the pan, cook, stirring continuously to prevent lumps, until thickened.
Return the cooked chicken and add the cashews.
Toss lightly to coat and heat through.
Scoop everything onto a platter and serve with a vegetable and steamed rice.

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Reviews

My mouth is still tingling with the spicy-sweet taste of this dish! I used crushed red pepper flakes in place of chile paste and sherry instead of rice wine. I also added some mushrooms and bell peppers that were already chopped and sitting in my fridge. I had a ton of cooked linguine that needed to be used, so I served it with that instead of rice. Really good flavor. Thanks!

patti k.