Tuesday, January 19, 2010
4 boneless & skinless chicken breast, cut into small 1 inch cubes
1 cup cashew nuts
1 green bell pepper, cut into small square pieces
1 red bell pepper, cut into small square pieces
2 celery stalks, chopped
1 small white onion, cut into small square pieces
1/4 cup water chestnuts, chopped
1/4 cup green onions, sliced
1 Tablespoon ginger, pressed
1 garlic clove, pressed
2 Tablespoons baking soda
2 Tablespoons corn starch
1 Tablespoon teaspoon rice wine
4 Tablespoon oyster sauce
1 Tablespoon soy sauce
1/4 cup water
1/2 teaspoon white pepper
2 teaspoons sugar
2 tablespoon rice wine
2 teaspoon sesame oil
Salt to taste
Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. Make sure that the chicken is rinsed clean of all the baking soda.
Pat the chicken meat dry with paper towels and then marinate with the rice wine and corn starch for 15 minutes.
Mix the sauce together and set aside.
Heat up your wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
Add another 1 tablespoon of cooking oil into the wok and add in the ginger, garlic, bell peppers, celery, water chestnuts and onions.
Stir-fry vegies until you smell the peppery aroma from the green peppers and then add the chicken meat back in.
Add in the cashew nuts and the green onions.
Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.