How do you make chicken and cashew nuts?!
How do you make chicken and cashew nuts?
I have Hoisin sauce, cashews, and white rice (no chicken but its ok cause im vegan =)
any recipes?
Answers:
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons freshly squeezed ginger juice
1 level tablespoon cornstarch
Sauce:
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons water
1 teaspoon granulated sugar
Other:
1 clove garlic
1 tablespoon green onion
1/4 cup cashews
4 tablespoons oil for stir-frying, as needed
1 cup vegetables for stir-frying (your choice)
PREPARATION:
Add the salt, rice wine or sherry, ginger juice and cornstarch to the chicken cubes, using chopsticks to mix it in and adding the cornstarch last. Marinate the chicken for 20 minutes.
Prepare the remaining ingredients while the chicken is marinating.
In a small bowl, mix together the sauce ingredients and set aside. Finely chop the garlic. Wash and chop the green onion on the diagonal into 1-inch pieces.
Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for 5 minutes, or until the cashews are browned. Remove from the pan.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they change color and are 80 percent cooked through. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the stir-frying vegetables. Stir-fry as needed, then push up to the sides of the wok. Add the sauce and the chicken. Heat everything through. Serve the chicken and vegetables with the roasted cashews and the green onion as garnish.
Cashew Raisin Rice Pilaf
INGREDIENTS
1/4 cup margarine
1 1/2 cups uncooked long grain white rice
1 chopped onion
1 cup chopped carrot
1 cup golden raisins
3 cups chicken broth
3/4 cup uncooked wild rice
2 cups frozen green peas
1 (4 ounce) jar diced pimento peppers, drained
1 cup cashews
1 teaspoon salt
ground black pepper to taste
DIRECTIONS
Melt margarine in a large saucepan over medium-high heat. Saute the long grain rice, onion, carrot and raisins for 3 to 5 minutes or until onion is tender. Pour in the broth and bring to a boil. Reduce heat to low, cover pan and simmer for 20 to 25 minutes.
Meanwhile, in a saucepan bring 1 1/2 cups salted water to a boil. Add wild rice, reduce heat, cover and simmer for 45 minutes. Drain and set aside.
When the rice/raisin mixture is finished simmering (rice is cooked), stir in cooked wild rice, peas, pimentos and cashews and heat through.