Ingredients
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1/2
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-
1
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1
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1
-
1
-
1/2
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-
1
-
-
-
-
-
-
Directions
Cashew Chicken, 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., 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., Yummy, and so easy to make!javascript:postComment();My Adjustments: I added 1/4 tsp of ground ginger to the marinade and omitted the egg and cornstarch. used 1 tablespoon to cook chicken and another later to cook the vegetables: This cut back the high calorie count of this dish. It was healthy and very tasty!
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Steps
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1
Done
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*hoisin Sauce Is Available in Asian Markets. |
|
2
Done
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It's Made With Beans, Flour, Garlic, Etc. |
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3
Done
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This Is the Stuff They Serve With Mu Shu Pork That They Call Plum Sauce. |
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4
Done
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It Is, in Fact not Plum Sauce and Doesn't Look or Taste Anything Like Plum Sauce. |
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5
Done
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Marinade (10- 20 Minutes). |
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6
Done
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Sub Other Vegetables If You Want. |
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7
Done
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Heat the Oil in Wok; Carefully Add Chicken and Stir Unti Just Cooked. |
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8
Done
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(this Shouldn't Take More Than 90 Seconds to Two Minutes). |
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9
Done
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Remove to a Sieve and Let the Oil Drain Into a Bowl. |
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10
Done
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Reheat the Wok and Add a Tablespoon or Two of the Oil. |
