Sunday, September 11, 2011

Cashew Chicken

This recipe can be used with Almonds or Cashews.  I'm using with cashews tonight. The recipe is from the book Chinese Cookery by Rose Cheng & Michele Morris.  My uncle gave me this book many years ago.  I believe it's out of print.  ISBN 0-89586-088-0. It's a wonderful book full of great recipes.

This recipe is 8 WW Points Plus per serving (4 servings per recipe), it was only 5 WW Points Plus, but then the cashew added in 3 points.

The recipe calls for 1 cup of vegetable oil.  With my heart problems and my attending WW, that's SOOOO not happening here, so I'm using cooking spray and 2 T of olive oil.

Cashew Chicken (or Almond Chicken if you use almonds)

1 pound boneless, skinless chicken breast

1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
1 tablespoon soy sauce
1 egg white

1 cup vegetable oil (hahaha, ok 2 T olive oil and some cooking spray)
5 slices fresh ginger root
3 green onions chopped into 1 inch lengths
1 green pepper, chopped into 1 inch pieces
1/2 cup diced whole bamboo shoots

Seasoning sauce:
1 Tablespoon rice vinegar or white vinegar
2 Tablespoons soy sauce
1 Tablespoon rice wine (Mirin) or dry sherry
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cornstarch

1/3 cup Crisp Almonds (or Cashews) or toasted almonds or cashews

Dice chicken into 1-inch cubes. Combine marinade ingredients in a medium bowl. Add diced chicken; mix well. Let stand 30 minutes.

Heat oil in a wok over high heat 30 seconds. Add chicken to oil. Stir-fry 30 seconds until very lightly browned. Remove chicken with a slotted spoon, rain well and set aside. Remove oil from wok except for two Tablespoons, Reheat oil over medium heat 30 seconds. Stir-fry ginger ginger slices 30 seconds, remove and discard. Add green onions, green pepper and bamboo shoots to oil. Stir-fry 1-2 minutes until vegetables are crisp-tender.

Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok. Bring to boil. Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce. Add almonds (or cashews), mix well and serve hot.

Makes 4 servings

CRISP ALMONDS (or Cashews)

I will be toasting the nuts in a small frying pan with cooking spray.

However, the recipe calls for the following:

4 cups oil for deep frying
1 cup blanched almond halves (or cashew pieces)

Heat 4 cups oil in a wok over medium heat to 350 degrees (175 C). Add nuts and stir 2-3 minutes until golden brown. Remove from hot oil and drain well on paper towels. Let stand 5 minutes before using. Make about 1 cup.

Crisp Cashews: Substitute 1 cup blanched cashew halves for the almond halves.

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