Cashew Chicken
- 1 pound skinless, boneless chicken thighs, cut into 1/2-inch cubes
- 1 tablespoon minced garlic
- 2 teaspoons soy sauce (regular or dark)
- 1 1/2 teaspoons cornstarch
- 1 teaspoon plus 2 tablespoons Shao Hsing rice wine or dry sherry
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/4 cup chicken broth
- 2 tablespoons peanut or vegetable oil (use only oils with a high smoke point, such as grapeseed)
- 2 tablespoons minced ginger
- 1/2 cup sugar snap peas, strings removed, pods left whole
- 1/2 cup carrots sliced 1/4 inch thick
- 1/2 cup celery sliced 1/4 inch thick
- 1/2 cup unsalted cashews
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (1/2 cup)
- Cashews, unsalted (1/2 cup)
- Celery (1/2 cup)
- Garlic (1 tablespoon)
- Ginger (2 tablespoons)
- Sugar snap peas (1/2 cup)
- Meat
- Chicken thighs, skinless boneless (1 pound)
- Canned Goods
Chicken broth (1/4 cup)
- Condiments
- Soy sauce, regular or dark (2 teaspoons)
- Cooking & Baking
- Cornstarch (1 1/2 teaspoons)
- Peanut or vegetable oil (2 tablespoons)
- Salt (3/4 teaspoon)
- Sugar (1/8 teaspoon)
- Beer, Wine & Liquor
- Shao hsing rice wine or dry sherry (7 teaspoon)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published June 20, 2010 (2 years ago).
7 people saved this recipe.
