Stir-Fry Cashew Chicken
Stir-Fry Cashew Chicken
serves 4-6
For the Marinade and Sauce
1/4 cup mirin
6 Tablespoons reduced sodium soy sauce
2 Tablespoons plus 2 teaspoons toasted sesame oil
2 Tablespoons plus 2 teaspoons cornstarch
4 boneless chicken breasts (about 1 1/2 pounds), cut into 3/4-inch pieces
1 cup low sodium chicken broth
3 Tablespoons Worcestershire sauce
For the Stir-fry
2 Tablespoons neutral oil, like Canola or Safflower
8-ounces snow peas, stems snapped off and strings removed, halved crosswise on the diagonal
1 Tablespoon freshly grated ginger
6 medium garlic cloves, minced
1 (8-ounce) can sliced water chestnuts, drained
1 cup toasted cashews, roughly chopped
Accompaniments
Steamed white rice
Thai garlic chili paste
For the Marinade and Sauce
In a large bowl, whisk together 3 tablespoons of mirin, 2 tablespoons of soy sauce, 2 tablespoons sesame oil, and 2 tablespoons cornstarch. Add chicken and toss to coat. Refrigerate, covered, for at least 30 minutes and up to 2 hours.
In a separate bowl, whisk together the broth, Worcestershire, remaining mirin, soy sauce, sesame oil, and cornstarch.
For the Stir-fry
Remove chicken from the marinade and pat dry with paper towels. In a large non-stick skillet, heat 2 teaspoons of the oil over medium-high heat until just smoking. Brown half the chicken, stirring occasionally until no longer pink, about 4 minutes. Transfer chicken to a plate and tent with foil; repeat with additional 2 teaspoons of oil and remaining chicken.
Add remaining oil to empty skillet and heat over medium-high heat until shimmering. Cook snow peas until bright green, about 1 minute. Add ginger and garlic to pan and cook until fragrant, about 30 seconds. Stir in water chestnuts and reserved broth mixture and cook, stirring occasionally until sauce is thickened, about 2 minutes. Return chicken and any accumulated juices to skillet and cook until heated through, about 1 minute. Remove from heat and stir in cashews. Serve over steamed white rice and add chili paste to taste. Enjoy!
Printed from thegalleygourmet.net