Shrimp (or Chicken) with Cashew Nuts

Hey Jude's Note:

This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 1 lb shrimp, shelled and deveined or 1 lb boneless skinless chicken breast, cubed
• 1 tablespoon cornstarch
• 2 -4 cups oil, for deep-frying
• 1/2 cup cashews, i use regular roasted salted cashews for this recipe
• 10 whole dried red chilies
• 1 green onion, cut into 1 inch pieces
• 1 clove garlic, minced
• 1/2 onion, in large dice
• 1 green pepper, in large dice

Sauce

• 1/4 cup chicken stock
• 2 tablespoons light soy sauce
• 1 teaspoon red wine vinegar
• 1 teaspoon cornstarch, dissolved in
• 2 teaspoons water

Directions:

1. Combine sauce ingredients and set aside.
2. Mix shrimp with cornstarch.
3. Heat oil*.
4. Deep-fry shrimp (or chicken) until color changes.
5. Drain.
6. Remove.
7. Deep-fry cashews in large strainer until light brown (about 30 seconds).
8. Drain, Remove.
9. Reheat 2 T.
10. oil in wok.
11. Fry chilies until dark brown.
12. Add scallion and garlic.
13. Stir-fry 30 seconds.
14. Add onion, stir-fry 1 minute.
15. Add green pepper, stir-fry 30 seconds more.
16. Remove chilies.
17. Pour in sauce, bring to a boil.
18. Add shrimp (or chicken) and nuts.
19. Mix until shrimp (or chicken) and nuts are glazed.
20. Removed to serving platter.
21. Serve over rice.
22. *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
23. oil* I use peanut oil for this recipe.

Reviews

[chia]

after a long busy day it was late, i was tired and everyone wanted to know what we were having for dinner. i had planned to make this tonight, but much earlier, and by now i didn't want to cook. but- how silly, in 10 minutes i/we had a fabulous dinner. i made white rice in the steamer, then started this last night i had cleaned the shrimp and made a stock with 3 lbs of shells and tails. so i used 1/4 shrimp stock in place of the chicken broth. i stir fried everything in a hot wok with peanut oil, i also used rice wine vinegar instead of red wine for a more authentic flavor-- this was great, a bit spicy for some, but we loved it! thanks for a great recipe, i will be making this often, but maybe next time i'll only use 8 thai bird chiles, dd counted :)

[AQueen]

Quick, easy and delicioius. I followed the directions as written and it turned out beautifully. DH asked for the leftovers for lunch. I served this with steamed rice and stir fried veggies.

[donnie27]

Made this tonight.....very,very good! The whole family ate it up.......with very little conversation ...LOL. I followed the recipe and added a couple of variations.......a little sesame seed oil in the sauce, and three additions to the veggies. I added waterchestnuts, some asparagus, and some mushrooms. I did lightly dust the shrimp with cornstarch and cook them in a small amount of peanut oil. They looked so beautiful......didn't know whether to add them to the sauce or just place them on top. Everyone chose to do "their thing" and loved it. I did double the sauce, and am glad I did, because I served it over rice. Thanks for a great meal. I will certainly make this again... Donna