As the dog days of summer drag on and drive us nuts, the last thing anyone wants to do, I imagine, is stand over a hot wok for hours preparing dinner for the family. Once again, the Chinese Quest comes to your rescue with this nice, light, recipe for Chinese Chicken and Cashew Nuts (Chinese: 腰果雞丁) courtesy of Judi Gamble. Go on! You know you want to try it… Go nuts!
The following guest article was submitted by Judi Gamble of “Chinese Traditions and Culture.com”.
Chinese Chicken and Cashew Nuts
This is a nice light Chinese Chicken recipe. Serve with rice and vegetables.
Serves 4 to 6
- 1 lb boneless chicken meat cut into small cubes
- 3 tbsp light soy sauce
- 1 tsp rice wine
- a pinch of sugar
- ½ tsp salt
- 3 dried Chinese mushrooms, soaked in warm water for 20 minutes
- 2 tsp vegetable or peanut oil
- 4 slices of fresh ginger root
- 1 tsp garlic, finely chopped
- 1 red bell pepper cut into 1 inch squares
- ½ cup cashew nuts
- Marinate the chicken in 2 tbsp of light soy sauce, vinegar, sugar and salt for about 20 minutes.
- For the mushrooms, after soaking 20 minutes, squeeze any excess water out of them and finely slice. Discard the stems. Reserve the water used for soaking.
- In a preheated wok or deep pan, heat 1 tbsp oil.
- Add the ginger root and stir fry until fragrant.
- Stir in the chicken and cook for about 2 minutes or until it begins to turn golden brown.
- Before the chicken is cooked through, remove from heat and set aside.
- Clean out the wok and then heat the remaining oil and stir fry the garlic until fragrant. Note: garlic burns quickly at high heat – so watch carefully or use lower heat.
- Add the mushrooms and red bell pepper and stir-fry for about 1 minute.
- Add about 2 tbsp of the reserved soaking water from the mushrooms and cook another 2 minutes.
- Return the chicken to the wok and add the remaining light soy sauce and cashew nuts.
- Stir-fry for 2 minutes until the chicken is thoroughly cooked through.
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