KosherEye
<<< o >>> Garden Lites Contest <<< o >>> Copycat Kosher Fish Cakes <<< o >>> Gathered around the Table <<< o >>> Corn Latkes <<< o >>> Sweet Curry Rice <<< o >>> Microplane Elite Box Grater 5 in 1 Tool <<< o >>> 28 Amazing Food Hacks <<< o >>> World’s Best Potato Kugel <<< o >>> Cuisinart for illy <<< o >>> Ezuz Olive Oil <<< o >>>
Bookmark and Share
Chicken With Cashews PDF Print E-mail

KosherEye.com

A KosherEye Signature Recipe

cashewchickencro

Ingredients:

1 cup cashews (or walnuts)
boiling water

1 beaten egg
1 tablespoon oil
1 teaspoon cornstarch
6 chicken thighs, about 1 1/2 lbs, boned, skinned & cut into 1/2-inch sized pieces
1/2 cup oil
2 tablespoons Hoisin Sauce, such as Joyce Chen brand
1  1–inch piece fresh ginger, peeled & chopped fine
1 teaspoons sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil, such as Joyce Chen brand
2 green onions, chopped fine (garnish)

Directions:

Blanch nuts:

Pour boiling water over cashews and let stand 5 minutes. Drain and pat dry.

Combine egg with 1 tablespoon oil and cornstarch in a large bowl. Add chicken pieces and toss gently to coat evenly.

Heat 1/2 cup oil in wok over medium-high heat until haze forms. Add nuts and fry until golden, about 4 to 5 minutes. Be careful, as they burn easily. Drain on paper towels. Add chicken, (in small batches if doubling recipe), and cook until golden and done, about 3 minutes. Drain well.

Pour off all but a thin film of oil. Return pan to heat, add Hoisin Sauce, ginger, sugar, soy sauce, and sesame oil and stir until combined. Reduce heat and simmer, stirring constantly until sauce begins to glisten, about 1 to 2 minutes. Add chicken and nuts and mix thoroughly with sauce. Transfer to serving dish and garnish with green onions.

Notes:

If using more chicken, increase other ingredients accordingly to each additional 1 1/2 pounds of chicken.

 
<< Start < Prev 1101 1102 1103 1104 1105 1106 1107 1108 1109 1110 Next > End >>

Page 1108 of 1644
round-facebook round-twitter pinterest round-rss
kol_foods