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Thursday, August 29, 2013

Cashew Chicken



Cashew Chicken
adapted from Very Culinary

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
1 tablespoon cornstarch
salt and pepper
1 tablespoon grapeseed or other neutral oil
1 bell pepper (I use half red, half yellow), sliced very thin
1 bunch scallions, white and green parts separated, cut into 1/4- to 1/2-inch slices
2 large cloves garlic, minced
2 tablespoons minced ginger
3 tablespoons rice vinegar
3 tablespoons oyster sauce
3/4 cup hot water
4 oz. roasted cashews (salted or unsalted, as you prefer)
Jasmine rice and crushed chile flakes for serving

Method

In a medium bowl, toss the chicken with the cornstarch until the chicken is coated. Season with salt and pepper.

In a large nonstick pan (or wok), heat the oil over medium-high heat. Cook the chicken, tossing often, until browned and cooked, about 10 minutes. Add the bell pepper, scallion whites, garlic and ginger and cook for 2 minutes more. Add the vinegar to the pan, toss for 1 minute. Add the oyster sauce and 3/4 cup water; bring to a boil and toss in the pan until the chicken is cooked through, about 1 minute.

Remove from heat and stir in the scallion greens and cashews. Season with a little more salt and pepper.

Serve immediately over Jasmine rice with crushed chile flakes on the side.

NOTES

Amazingly good. I tried making a version of cashew chicken the week before this one, using far too many vegetables and far too many additional seasonings. No. This dish benefits from simplicity: lots of chicken, lots of cashews, a bunch of scallions. Everything else highlights those ingredients and nothing more is needed.

Initially, the dish wasn't saucy enough, but upon a third remaking, adding 3/4 cup or so of hot water along with the oyster sauce seemed to do the trick. This will stand strong as a permanent part of my stir fry repertoire.

2 comments:

Amy said...

I agree about the lack of sauce. I think since I originally posted it, I started doubling the liquid...you know I gotta have enough to coat the rice. So glad you made it! Your alterations are great and don't surprise me!

Mills said...

This dish has potential, Especially now that schools back on for me, excellent way to make a few new friends lol.