Cashew Chicken Recipe

The Washington Post, February 6, 2008


4 servings

Ingredients:

• 1 pound boneless, skinless chicken thighs
• Pinch sugar
• Pinch salt
• 2 teaspoons cornstarch
• 2 tablespoons low-sodium soy sauce, plus more for drizzling
• 1/4 teaspoon sesame oil, plus more for drizzling
• 1 tablespoon dry sherry
• 1/2 teaspoon jarred minced ginger root
• 1 teaspoon jarred minced garlic
• Pinch freshly ground black pepper
• 1 large carrot, peeled and trimmed
• 1 rib celery, trimmed of tough strings
• 1/2 small white onion (may substitute 1 shallot bulb)
• 3 to 4 scallions, white and light-green parts
• 2 tablespoons peanut oil
• 2 tablespoons low-sodium chicken broth
• 1/2 cup roasted, unsalted whole cashews (may use salted cashews)

Directions:


Cut the chicken into small pieces (the size of whole cashews) and place in a medium bowl. Add the sugar, salt, cornstarch, soy sauce, sesame oil, sherry, ginger, garlic and black pepper; mix well and let marinate while you prep the vegetables.

Cut the carrot, celery and onion into 2-inch pieces, then cut into matchstick-thin strips. Cut the scallions crosswise into thin slices. (You should have between 1/4 and 1/2 cup of each.)

Heat the oil in a large skillet over medium-high or high heat until it is almost smoking. Add a pinch of salt to the oil (for flavor), then add the vegetables and stir-fry for 2 minutes, constantly moving them around. Transfer them to a plate and add the chicken to the hot skillet; stir-fry for 2 to 3 minutes, constantly moving the chicken so it cooks evenly. Add the chicken broth and cook for 30 seconds, stirring to form a thin sauce. Add the vegetables and stir-fry for about 30 seconds, just to heat through. Divide the mixture among individual plates and sprinkle cashews on top of each serving. Drizzle with a small amount of sesame oil and soy sauce; serve immediately.


Recipe Source:
From Washington resident Franklin F. Chow.

279 calories, 18g fat, 3g saturated fat, 54mg cholesterol, 450mg sodium, 14g carbohydrates, 2g dietary fiber, 17g protein.