Ingredients
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2
-
1
-
1
-
3
-
2
-
2
-
1
-
1
-
1/2
-
1/8
-
-
-
-
-
Directions
Kung Pao Chicken With Cashews, I have been looking for this recipe for years, and finally found it. I am posting it here for safe keeping. If it is as good as I remember, it will be a five-star recipe. I made this last night, and it was good. My changes are in parenthesis. I would definitely add the hoisin sauce for a little sweetness., This came out quite nice. I’m regretting leaving out the hoisin sauce now, because I don’t know if that would have changed quite nice to wonderful or not. For that reason, I’m leaving off stars. I scaled the amount of chicken, and the marinade, but left the amounts of the ingredients of the sauce as is. I Asianized the ingredients by using rice vinegar and Chinese rice wine, instead of wine vinegar and sherry. I live in Asia, it’s just cheaper and more convenient for me. Instead of water chestnuts, used par-boiled bamboo shoot, green bell peppers, and the green onions called for. I gave the finished dish a drizzle of sesame oil. Very nice. Thank you for sharing this with us. I was particularly interested in how the cashews were cooked. It’s a change from the usual deep frying, and seemed to work fine., This came out quite nice. I’m regretting leaving out the hoisin sauce now, because I don’t know if that would have changed quite nice to wonderful or not. For that reason, I’m leaving off stars. I scaled the amount of chicken, and the marinade, but left the amounts of the ingredients of the sauce as is. I Asianized the ingredients by using rice vinegar and Chinese rice wine, instead of wine vinegar and sherry. I live in Asia, it’s just cheaper and more convenient for me. Instead of water chestnuts, used par-boiled bamboo shoot, green bell peppers, and the green onions called for. I gave the finished dish a drizzle of sesame oil. Very nice. Thank you for sharing this with us. I was particularly interested in how the cashews were cooked. It’s a change from the usual deep frying, and seemed to work fine.
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Steps
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1
Done
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Cooking Sauce:in a Small Bowl, Combine 2 Tablespoons Soy Sauce, 1 Tablespoon White Wine Vinegar, 1 Tablespoon Dry Sherry, 3 Tablespoons Chicken Broth, Red Pepper Flakes and 2 Teaspoons Each Sugar and Cornstarch. Set Aside. |
|
2
Done
|
in Another Bowl, Combine 1 Tablespoon Sherry, 1 Teaspoon Cornstarch, 1/2 Teaspoon Salt and 1/8 Teaspoon White Pepper. Add Chicken and Coat Well. Stir in 1 Tablespoon Peanut Oil, and Let Stand 15 Minutes to Marinate. |
|
3
Done
|
Heat Wok Over Medium Heat. Add 1 Tablespoon Peanut Oil. Add Chile Peppers and Nuts; Stir Until Peppers Begin to Char. Remove and Set Aside. Add Remaining 2 Tablespoons Peanut Oil and Increase Heat to High. |
|
4
Done
|
Add Chicken, Stir Fry Unti Chicken Is Almost Done. |
|
5
Done
|
Add the Onions, Garlic, Chiles and Cashews. Stir Fry For a Minute. |
|
6
Done
|
Stir Cooking Sauce and Add to Wok. Cook, Stirring Until Sauce Bubbles and Thickens. Serve Over Steamed Rice. |
