Prep 25 mins
Cook 10 mins
This is the cashew chicken dish I served when I owned my restaurant. It's adapted from "The Chinese Menu Cookbook" by Hush and Wong.
- 1⁄2 lb chicken breast, diced
- 1 egg
- 1 tablespoon cornstarch
- 1 tablespoon dark soy sauce
- 1 tablespoon dry sherry
- 1⁄2 teaspoon salt
- 1 cup vegetable oil, about
- 1⁄2 cup diced water chestnut
- 1⁄2 cup diced green pepper
- 1⁄2 cup diced fresh mushrooms
- 2 tablespoons hoisin sauce
- 1⁄2 cup toasted cashews
- chicken stock, as needed
- 3 -5 drops sesame oil
- *Hoisin sauce is available in Asian markets.
- It's made with beans, flour, garlic, etc.
- This is the stuff they serve with mu shu pork that they call plum sauce.
- It is, in fact not plum sauce and doesn't look or taste anything like plum sauce.
- Marinade (10- 20 minutes).
- Sub other vegetables if you want.
- Heat the oil in wok; carefully add chicken and stir unti just cooked.
- (This shouldn't take more than 90 seconds to two minutes).
- Remove to a sieve and let the oil drain into a bowl.
- Reheat the wok and add a tablespoon or two of the oil.
- Stir fry the vegetables until just cooked.
- Return chicken; stir in hoisin adding a little chicken stock if too dry.
- Stir in nuts& sesame oil.
- Serve immediately with steamed rice.
- Note: this dish doesn't have a lot of gravy, just the hoisin that coats the chicken and vegetables.
Probably the best Chinese I've ever cooked. I didn't have the hoisin sauce, but even without, it was terrific.
I love this dish! It's very tasty. My family loved it.
This was incredible! The first time I've ever made Chinese food that was anything like restaurant-quality. My whole family inhaled it, and I can't wait to have the leftovers (of which there wasn't much) for lunch tomorrow. I added some soy sauce along with the hoisin at the end, and put garlic and ginger in the chicken marinade.