Cashew Chicken
Cashew chicken is similar to a stir-fry, but with a somewhat thick sauce. In this dish, the cashews become soft, and the dish goes well served over rice.
Chicken
Powdered ginger
Vegetables
Soy sauce
Oil for frying
Whole roasted cashews, salted or not
Chicken broth
Cornstarch
Begin boiling the cashews in a covered pot. Be sure to add water from time to time so that the cashews are kept wet.
Prepare the chicken and vegetables as you would for Broccoli Stir Fry or Egg Roll filling, with particle sizes around 1-inch diameter.
For the sauce, start with 1 cup of chicken broth and 1 tablespoon of corn starch. Bring this mixture to a boil while stirring. Add additional corn starch or chicken broth as needed to control the thickness. You may also wish to add some sugar, orange juice, and additional soy sauce.
Add the sauce and cashews to the rest of the dish.
Serve with rice.
- •Instead of stir-frying the chicken and boiling the cashews, you can add unboiled cashews and batter-fried chicken on top of the dish as you serve it. In this case, you may wish to pour the sauce over the top. Such a dish would need to be served quickly, before the breading gets soggy. For details, see the Leong's Cashew Chicken recipe.
- •The cashews may also be stir-fried alone, with or without boiling.