Saturday, December 15, 2007

Szechwan Chicken & Cashews

Did you stuff yourself with latkes or what? So, Christmas is right around the corner. It's time to get ready for Chinese food and a movie, a true Jewish tradition. You might be feeling ambitious and want to cook this year instead of ordering take out.

Here is a great chicken and cashew recipe to whip up! It's yummy comfort food with a whole lot of soul!

Nosh on,

Szechwan Chicken & Cashews

4 whole chicken breasts, boned, skinned and cut in 3/4 inch cubes
1 tb soy sauce
1 tb Chinese rice wine or dry sherry
2 tb soy sauce
1 tb cornstarch
2 ts sugar
1 ts white vinegar
1/4 c vegetable oil
1/2 to 1 tsp crushed red pepper flakes
3 green onions, sliced diagonally
1 tb minced fresh ginger
1/2 c unsalted cashews


Marinate chicken in 1 Tbsp soy sauce and rice wine for
30 minutes.

Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set
aside. Heat oil in wok or skillet. Add red pepper to taste and cook
until black. Add chicken and stir fry for 2 minutes. Remove chicken.
Add green onions and ginger and stir fry for 1 minute. Return chicken
to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture
and any remaining chicken marinade. Add cashews. Serve over cooked

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