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dinner

Tossed Cashew Chicken

by Food Network Canada
updated November 2, 2009
(7 ratings)
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Food Network Canada

 

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ingredients

Tossed Cashew Chicken

12
oz Boneless chicken breast, sliced in thin strips
¼
cup Cashews
2
Chinese dried mushrooms soaked 1 hour, stem removed, thinly sliced (see TIP, below)
8
thin slices Carrot (for colour)
2
Green onions, cut into 1-inch lengths
1
oz Canned, sliced bamboo shoots
¼
Onion, shredded
1
cup French baguette bread, cut into thin slices, and then into narrow strips
1
cup Cooking oil
1
tsp Chinese cooking wine

Seasoning

1
tsp Chicken broth mix
1
tsp Light soy sauce
½
tsp Sugar
1
Tbsp Cornstarch
1
tsp Oyster sauce
½
tsp Sesame oil
2
Tbsp Water
2
Tbsp Cooking oil (add last)

Sauce

¼
cup Canned chicken broth
¼
cup Sugar
½
Tbsp Oyster sauce
½
tsp Sesame oil
½
tsp Cornstarch
Ingredient Substitution Guide
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directions

Step 1

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.

Step 2

In a bowl, mix together the ingredients for the sauce and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add crispy bread, and toss lightly. Top with cashews and serve.

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My rating for Tossed Cashew Chicken
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