I tend to avoid cashew chicken at restaurants because the sauce is too thick, almost syrupy, and entirely too sweet for my taste. I was pleasantly surprised at how flavorful this sauce turned out, but still very light and not at all on the sugary side. Marinating the chicken in advance gave it a super tender, melt-in-your-mouth quality. Very tasty, indeed.
- 1 ¼ pound boneless, skinless chicken breast, cut into bite-size pieces
- 2 Tablespoons cooking sherry
- 1 Tablespoon soy sauce
- ½ teaspoon crushed red pepper flakes
- 2 Tablespoons sesame oil
- 1 Tablespoon ginger, minced
- 2 teaspoons garlic, minced
- 1/4 cup scallions, thin slice
- 3 celery stalks, cut into bite-size pieces
- ½ cup cashews
- salt, to taste
How to Make It!
Mix together the soy sauce, sherry and red pepper flakes and toss to combine with the chicken. Set aside. Over high heat, get the wok warmed up and add the sesame oil to the pan. Once the oil is hot, add the scallions, garlic and ginger and cook for about 3 minutes, then add the chicken. Let the chicken cook for about 5 minutes, stirring occasionally, then add the cashews and celery. Give the mix another 3-5 minutes to cook, making sure the chicken is cooked through. Salt to taste and serve over rice. Serves 4