the goods:
4 boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry
2 teaspoons minced peeled fresh ginger
3 and 1/2 teaspoons cornstarch
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 scallions, white and green parts separated and thinly sliced
cooked white rice for serving
In a medium bowl, toss chicken with sherry, ginger, and 1 and 1/2 teaspoons cornstarch; season with salt and pepper. Refrigerate 30 minutes.
In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 teaspoon oil to skillet and cook remaining chicken. Transfer to plate.
To same skillet, add 1 teaspoon oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds.
Whisk sauce and add to skillet along with chicken.
Cook until sauce thickens, about 30 seconds.
Top with scallion greens and serve with rice.
1 comment:
Good recipe. We had this last night and it was good and pretty easy. Our "Chinese" recipe repertoire is probably one of our weakest.
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