Spicy Chicken with Cashews
Who needs to order take-out when you can make great Chinese food at home?
- 1 pound skinless boneless chicken breasts, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cornstarch
- Oil for frying
- 2 tablespoons Chinese black vinegar or balsamic
- 2 tablespoons soy sauce
- 1 1/2 tablespoons hoisin
- 1 1/2 tablespoons chili garlic sauce
- 1 tablespoon water
- 2 teaspoons brown sugar
- 1/4 cup peanut oil
- 2 Thai bird chili peppers
- 1/2 pound Chinese long beans or green beans, blanched and cut into 1-inch pieces
- 1 cup (about 1 whole) red bell pepper, thinly sliced
- 1 cup roasted, salted cashews
- 1 teaspoon sesame oil
- Cooked white rice, for serving
Season the chicken with salt and pepper and dredge it in the cornstarch, coating completely. Heat the oil in a wok or sauce pan to 350 degrees F. Fry the chicken in small batches until golden brown, about 2 to 3 minutes. Drain on paper towels.
In a small bowl combine the vinegar, soy sauce, hoisin, chili garlic sauce, water and sugar and mix well to combine. Set aside.
Heat the peanut oil in a large skillet or wok over medium high heat. Add the peppers and beans and cook for 3 minutes. Add the cashews and cook for 1 minute longer. Add the chicken and the sauce and toss well. Cook, constantly stirring until the chicken is well coated in the sauce and heated through, about 2 minutes longer. Remove from the heat and mound in the center of a large platter for serving. Drizzle the chicken and cashews with the sesame oil and serve with cooked white rice.
Yield: 4 to 6 servings
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