Cashew Chicken

20 ingredients
13 steps

Ingredients

  • 1 lb boneless skinless chicken breast, cut into medium sized pieces
  • 1 cup cashews
  • 1 green bell pepper, cut into chunks
  • 1 medium onion, cut into chunks
  • 1 (8 ounce) can sliced bamboo shoots, drained
  • 2 teaspoons baking soda
  • 2 tablespoons vegetable oil
  • Marinade
  • 2 teaspoons cornstarch
  • 1 teaspoon sherry wine
  • Sauce
  • 2 tablespoons oyster sauce
  • 3 teaspoons light soy sauce
  • 3/4 cup water
  • 2 teaspoons sugar
  • 2 teaspoons sherry wine
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt

Directions

  1. 1
    Place the cut up chicken in a plastic bag with the baking soda; close it up and squish the chicken around until it's coated with the baking soda.
  2. 2
    Allow it to rest for 15 minutes.
  3. 3
    Rinse baking soda off chicken and pat dry.
  4. 4
    Rinse out plastic bag and add the marinade ingredients; add the chicken and allow it marinate for another 15 minutes.
  5. 5
    While chicken is marinating, whisk together the sauce ingredients and set them aside.
  6. 6
    Place 1 T of vegetable oil in wok or skillet, add chicken.
  7. 7
    Stir fry until chicken is mostly cooked, but not quite.
  8. 8
    Remove chicken and set aside.
  9. 9
    Add the second tablespoon of oil to the same pan, and add the vegetables and cashews.
  10. 10
    Stir fry for about 2 minutes, then add the chicken back into the pan.
  11. 11
    Cook for another 2 minutes or so until the chicken is cooked through.
  12. 12
    Add the sauce and cook just until sauce is warmed through.
  13. 13
    Serve over steamed rice.

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