From nancyaery@hotmail.com Tue Oct 2 16:54:08 2001 Date: Sat, 29 Sep 2001 07:11:33 -0700 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: Hoisin Cashew Chicken * Exported from MasterCook * Hoisin Cashew Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Asian Chicken Breasts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1/4 cup Soy sauce 1 teaspoon Corn starch 1 Tablespoon oil 1 teaspoon garlic -- chopped 1 pound skinless boneless chicken breast -- or thighs cut into pieces 1 1/2 Tablespoons Peanut oil 1 Small green pepper -- diced 1 can sliced water chestnuts 1 whole onion -- cut into wedges 1 whole green onion -- chopped ***SAUCE*** 2 Tablespoons Soy sauce 2 Tablespoons Water 2 teaspoons Corn starch 1 Tablespoon Rice wine 1/4 cup Hoisin sauce 1/2 cup cashews -- unsalted, roasted 1. Combine soy sauce, corn starch, oil and chopped garlic together. Add the chicken. Stir to cover. Set aside to marinate for 30 minutes. 2. Mix together the sauce ingredients: soy sauce, water, corn starch with the rice wine and hoisin sauce, and thoroughly mix. Set aside. 3. Heat 1 Tbs peanut oil in a hot wok until almost smoking. Drain the chicken from the marinade ( reserving the marinade) and add to the wok. Stir-fry until browned and cooked through. Remove to a paper towel-covered plate and drain. 4. Add 1 Tbs peanut oil again to the wok and heat until almost smoking. Stir-fry the diced green pepper; onion and sliced water chestnuts for 3 minutes. Return the chicken to the wok. Stir-fry until everything is thoroughly mixed. 5. Mix the marinade and the sauce ingredients together in a small bowl or measuring cup, then pour the combined sauce into the wok. Stir-fry for a couple more minutes. Add chopped green onion and sprinkle with cashews just before serving with steamed white rice. NOTE: If you like it HOT add 1 chinese red pepper to the chicken when you stir fry! - - - - - - - - - - - - - - - - - - -- Nancy