Chile Chicken With Cashews

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts
• 2 tablespoons soy sauce
• 1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
• 1 teaspoon toasted sesame oil
• 1 tablespoon minced fresh ginger
• 1 teaspoon cornstarch
• 4 1/2 tablespoons peanut oil
• 1 1/2 tablespoons minced scallions, part only
• 2 tablespoons minced garlic
• 1 teaspoon hot chili paste or 1 teaspoon dried chili flakes (or to taste)
• 1 can water chestnut, thinly sliced
• 3/4 cup chicken broth
• 3 tablespoons soy sauce
• 2 1/2 tablespoons rice wine or 2 1/2 tablespoons sake
• 1 1/2 tablespoons sugar
• 1 teaspoon toasted sesame oil
• 2 teaspoons chinese black vinegar or 2 teaspoons worcestershire sauce
• 1 1/2 tablespoons cornstarch
• 1 1/4 cups roasted cashews

Recipe

• 1 cut the chicken into 1/2-inch cubes and place in a bowl.
• 2 combine the 2 t soy sauce, 1 1/2 t rice wine or sake, 1 tsp sesame oil, ginger and 1 tsp cornstarch and add to the chicken, tossing chicken cubes to coat.
• 3 cover with plastic wrap and let chicken marinate for 30 minutes.
• 4 heat a wok or large skillet and add 2 1/2 tablespoons of the peanut oil, heat until very hot and add the chicken cook over high heat until the chicken cubes become opaque and are cooked, about 3-4 minutes.
• 5 remove with a slotted spoon to a plate; wipe out the pan.
• 6 reheat the pan, add the remaining 2 tablespoons of oil, heat, and add the scallions, garlic and hot chile paste; stir-fry briefly, about 15 seconds, then add the water chestnuts and stir-fry over high heat for about 1 1/2 minutes to heat them through.
• 7 mix the chicken broth through cornstarch together and add to the pan, cook, stirring continuously to prevent lumps, until thickened.
• 8 return the cooked chicken and add the cashews.
• 9 toss lightly to coat and heat through.
• 10 scoop everything onto a platter and serve with a vegetable and steamed rice.