Chicken & Cashew Nuts

Name: Chicken & Cashew Nuts
Ingredients: 1 tablespoon peanut oil; 1 teaspoon sesame oil; 1 lb boneless skinless chicken breast, cubed; 1/2 onion, 1-inch squares; 1 carrot, peeled, halved and sliced; 1 red bell pepper, 1-inch squares; 4 dried Chinese mushrooms, soaked and quartered; 3 garlic cloves, minced; 1/2 cup cashew nuts; 1/4 cup soy sauce; 1/4 cup shaoxing wine; 2 tablespoons oyster sauce; 1 teaspoon dry mustard; 2 teaspoons sugar; 2 teaspoons chili paste with soybean (Chiu Chow Chili Oil); 1/2 teaspoon cornstarch

16 ingredients

7 steps

Ingredients

1 tablespoon peanut oil
1 teaspoon sesame oil
1 lb boneless skinless chicken breast, cubed
1/2 onion, 1-inch squares
1 carrot, peeled, halved and sliced
1 red bell pepper, 1-inch squares
4 dried Chinese mushrooms, soaked and quartered
3 garlic cloves, minced
1/2 cup cashew nuts
1/4 cup soy sauce
1/4 cup shaoxing wine
2 tablespoons oyster sauce
1 teaspoon dry mustard
2 teaspoons sugar
2 teaspoons chili paste with soybean (Chiu Chow Chili Oil)
1/2 teaspoon cornstarch

Directions

1

Heat Peanut and Sesame Oil in Wok over med-high heat.
2

Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes.
3

Add Onions and Carrots and cook until slightly softened, about 2 minutes.
4

Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute.
5

Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts.
6

Add sauce: Soy Sauce, Shaoxing Rice Wine, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; bring sauce to boil (to activate cornstarch) and remove from heat.
7

Serve with steamed white rice.