ingredients
Tossed Cashew Chicken
Seasoning
Sauce
directions
In a bowl, mix together all of the seasoning ingredients except the oil. Add the sliced chicken, and stir to coat. Add the oil, and stir again. Set aside.
In a bowl, mix together the ingredients for the sauce and set aside.
In a saucepan, heat the oil and deep fry the bread strips until very crispy. Remove them with a slotted spoon, and set them aside on paper towels. Fry the cashews until golden brown—this will take just a few seconds—and remove them to a paper towel.
In a saucepan, bring 1 cup of water to a boil. Add the sliced mushrooms, carrots, green onions and bamboo shoots. Blanch for a few seconds, then drain and set aside.
In a deep skillet or wok, heat 2 tbsp. oil and stir-fry the shredded onion until soft. Add the chicken and vegetables, and stir-fry until the chicken is cooked. Sprinkle on the cooking wine, and stir in the sauce. Stir-fry until the sauce is absorbed.
Add crispy bread, and toss lightly. Top with cashews and serve.