by Chef Kendra
Vegetables and Cashews
½ red bell pepper cut into 1 inch cubes
½ medium onion cut into 1 inch cubes
½ c cashews, roasted and salted
1/2 T diced fresh ginger
Chicken and Marinade
10 oz boneless skinless chicken thigh cut into 1 ½ cubes
1 t corn starch
1 t baking soda
2 t white wine
2 ½ T vegetable oil for stir frying
3 T water
½ T oyster sauce
¾ t soy sauce
½ t sugar
½ t white wine
¼ t sesame oil
1/8 t white pepper
In a bowl add oyster sauce, soy sauce, white wine, sesame oil, white pepper and water. Mix well, and then set aside.
Sprinkle chopped chicken with baking soda, stir it up well. Let it sit for 15 minutes. After 15 minutes rinse all the baking soda power off thoroughly. Pat it dry. This gives Cashew Chicken that special texture. Now sprinkle on the cornstarch.
Add a little white wine and mix it well. Get a non-stick pan over medium heat. Add oil and let it heat up for about 30 seconds. Add chicken and stir fry until almost done.
You’ll notice the texture I was talking about when it’s time to remove it. Remember you don’t want to brown it you just want to cook it just until it’s a hair from being done then remove it to a plate.
Add onions and bell pepper to the same pan and cook for a few minutes with stirring. Add the garlic and stir that around a bit.
Next add the chicken back to the pan. We’re going to stir fry all this stuff up until the chicken is completely done.
Pour in the sauce we prepared earlier. Stir that around and mix well.
Add the cashews to this pan. Turn off the heat and stir garnish with some scallions, serve right away. Enjoy.