Ingredients
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1
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1
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1
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1
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2
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1
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1
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-
-
-
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Directions
Cashew Chicken Take-Out Style, This is another classic Chinese takeout dish that is easy to duplicate at home., Wonderful! This was easy to prepare and was delish! I made as directed and did use the optional chili sauce. Thanks Jackie for another great keeper. Made for Culinary Quest 2014.
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Steps
1
Done
|
Marinate Chicken: in Medium Bowl, Stir Together Marinade Ingredients Until Cornstarch Dissolves. Add Chicken; Stir to Coat. Let Stand at Room Temperature For 10 to 15 Minutes. |
2
Done
|
Prepare the Sauce: in a Small Bowl, Mix Together Soy Sauce, Rice Wine, Oyster Sauce, Sesame Oil and Chili Sauce (if Using). Set Aside. |
3
Done
|
Heat a Work or Large Skillet Over Medium-High Heat Until a Bead of Water Sizzles and Evaporates. Add Oil; Swirl to Coat Base. Add Garlic and Stir-Fry Until Just Aromatic, About 20 Seconds. Add Chicken and Stir-Fry For About 2 Minutes, Until No Longer Pink on the Outside but not Yet Cooked Through. |
4
Done
|
Add Onions and Bell Peppers and Stir-Fry Untill Fragrant and the Onions Start to Become Translucent, 1 to 2 Minutes. |
5
Done
|
Pour in the Sauce and Stir to Coat the Chicken. Let the Sauce Simmer For 2 Minutes to Thicken and Allow the Chicken to Cook Through, Then Stir in the Cashews. Transfer to a Plate and Serve. |