Cookbook:Cashew Chicken

| Meat Recipes

Cashew chicken is similar to a stir-fry, but with a somewhat thick sauce. In this dish, the cashews become soft, and the dish goes well served over rice.

Ingredients

 * Chicken
 * Powdered ginger
 * Vegetables
 * Soy sauce
 * Oil for frying
 * Whole roasted cashews, salted or not
 * Chicken broth
 * Cornstarch

Procedure

 * 1) Begin boiling the cashews in a covered pot. Be sure to add water from time to time so that the cashews are kept wet.
 * 2) Prepare the chicken and vegetables as you would for Broccoli Stir Fry or Egg Roll filling, with particle sizes around 1-inch diameter.
 * 3) For the sauce, start with 1 cup of chicken broth and 1 tablespoon of corn starch. Bring this mixture to a boil while stirring. Add additional corn starch or chicken broth as needed to control the thickness. You may also wish to add some sugar, orange juice, and additional soy sauce.
 * 4) Add the sauce and cashews to the rest of the dish.
 * 5) Serve with rice.

Notes, tips, and variations

 * Instead of stir-frying the chicken and boiling the cashews, you can add unboiled cashews and batter-fried chicken on top of the dish as you serve it. In this case, you may wish to pour the sauce over the top. Such a dish would need to be served quickly, before the breading gets soggy. For details, see the Leong's Cashew Chicken recipe.
 * The cashews may also be stir-fried alone, with or without boiling.