Cookbook:Cashew Chicken
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| Cashew Chicken | |
|---|---|
| Category | Chicken recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | 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[edit | edit source]
- Chicken
- Powdered ginger
- Vegetables
- Soy sauce
- Oil for frying
- Whole roasted cashews, salted or not
- Chicken broth
- Cornstarch
Procedure[edit | edit source]
- Begin boiling the cashews in a covered pot. Be sure to add water from time to time so that the cashews are kept wet.
- Prepare the chicken and vegetables as you would for Broccoli Stir Fry or Egg Roll filling, with particle sizes around 1-inch diameter.
- 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.
- Add the sauce and cashews to the rest of the dish.
- Serve with rice.
Notes, tips, and variations[edit | edit source]
- 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.