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Recipe: Cashew Chinese Chicken With A Zing
Similar Categories: Cashew, Chinese, Chicken, Zing
1 1/2 lbs. boneless chicken breast, cut into bite-size pieces
3 Tbsps. soy sauce
1 Tbsp. extra-virgin olive oil
3 med. cloves garlic, finely chopped
1/4 tsp. white pepper
1 Tbsp. brown sugar
3 ribs celery, chopped roughly
14.5-oz. can bean sprouts, drained
8-oz. can sliced water chestnuts, drained
1 Tbsp. fresh ginger, shaved or chopped
1 cup chopped unsalted cashews
2 Tbsps. Ohio Kitchen Peachy Chipotle sauce (See Note) or other tangy
chipotle sauce
1 Tbsp. cornstarch mixed with 1/2 cup water until a light paste
5-oz. can La Choy chow mein noodles or your favorite brand
1. Put chicken in medium bowl. Add 2 tablespoons soy sauce and marinate
chicken on counter at least 15 minutes and up to 30 minutes.
2. Pour olive oil in wok or large, deep skillet and heat on high for 1 to 2
minutes. Add garlic and let brown for about 2 minutes. Reduce heat to
medium. Place marinated chicken in wok or skillet. Increase heat to high and
brown chicken. Add white pepper, brown sugar and remaining soy sauce.
3. Once meat browns, about 5 minutes, add celery, bean sprouts, water
chestnuts, ginger, cashews and chipotle sauce.
4. Add cornstarch-water mixture to wok or pan. Still on high heat, stir
constantly for about 5 minutes, or until sauce thickens.
5. Serve over chow mein noodles.
Yield: 4 to 6 servings.
3 Tbsps. soy sauce
1 Tbsp. extra-virgin olive oil
3 med. cloves garlic, finely chopped
1/4 tsp. white pepper
1 Tbsp. brown sugar
3 ribs celery, chopped roughly
14.5-oz. can bean sprouts, drained
8-oz. can sliced water chestnuts, drained
1 Tbsp. fresh ginger, shaved or chopped
1 cup chopped unsalted cashews
2 Tbsps. Ohio Kitchen Peachy Chipotle sauce (See Note) or other tangy
chipotle sauce
1 Tbsp. cornstarch mixed with 1/2 cup water until a light paste
5-oz. can La Choy chow mein noodles or your favorite brand
1. Put chicken in medium bowl. Add 2 tablespoons soy sauce and marinate
chicken on counter at least 15 minutes and up to 30 minutes.
2. Pour olive oil in wok or large, deep skillet and heat on high for 1 to 2
minutes. Add garlic and let brown for about 2 minutes. Reduce heat to
medium. Place marinated chicken in wok or skillet. Increase heat to high and
brown chicken. Add white pepper, brown sugar and remaining soy sauce.
3. Once meat browns, about 5 minutes, add celery, bean sprouts, water
chestnuts, ginger, cashews and chipotle sauce.
4. Add cornstarch-water mixture to wok or pan. Still on high heat, stir
constantly for about 5 minutes, or until sauce thickens.
5. Serve over chow mein noodles.
Yield: 4 to 6 servings.
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