Saturday, May 2, 2009

Cashew Chicken

I made this Cashew Chicken for dinner tonight. The family enjoyed it I will probably add some crushed red pepper or chili oil for a little kick and add the cashews to the sauce next time .

Springfield-Style Cashew Chicken from : A fridge full of food and nothing to eat

Serves 4.
4-5 chicken breasts, chunked in 1" pieces
1 cup all purpose flour for dredging, more if needed
Salt and Pepper
Olive or expeller pressed canola oil
Hot cooked rice
1) Pre-heat oven to 375 degrees. Put flour, salt, and pepper in gallon sized baggie and shake to mix spices around. Put all of the chicken chunks in, seal, and shake around to cover. Let sit 15 minutes.
2) Saute chicken in batches in heavy, oven-proof skillet in a 3-4 Tbsp Olive or expeller pressed canola oil. As chicken browns, transfer to a paper towel covered plate and let drain. When finished browning all of the chicken, empty and wipe out any excess oil from the skillet.
3) Place the chicken back into the skillet and bake for 20 minutes on 375 degrees.
While chicken is baking, prepare the sauce (rice should already be prepared or in the process of steaming at this point).
For the sauce, in a small saucepan, combine:
1 cup chicken stock
1/2 cup water
2 tsp Sugar
2 tbsp Oyster sauce
1 tbsp Soy sauce
2 Tbsp cornstarch
1) Bring to a simmer until thickened, whisking the entire time to prevent lumps from the cornstarch.
To serve, layer chicken and sauce over rice and garnish with:
Green onions

1 comment:

Glenna said...

Wow. I'm very flattered that you made this and so glad you're family enjoyed it! I think the red pepper or "rooster" sauce would be a great addition to boost the complexity. Go for it!