CASHEW CHICKEN WITH SNOW PEAS AND MUSHROOMS

INGREDIENTS

• 1 lb boneless skinless chicken breast, cut in ¼-inch strips
• ½ cup cornstarch
• ½ + 2 tbs cup oil divided
• 2 cups snow peas
• 8 oz button mushrooms
• ½ cup cashews
• 2 cloves garlic, crushed
• 1 slice (about 1-inch in diameter) fresh ginger
• Marinade:
• 4 tbs soy sauce
• 2 tbs dry sherry -OR- dry white wine
• 2 tsp cornstarch
• 1 tsp baking soda
• 1 tsp dark sesame oil
• Stir Fry Sauce:
• 2 cups chicken stock
• 3 tbs dry sherry -OR- dry white wine
• 1 tbs soy sauce
• 1 tsp dark sesame oil
• 4 tbs cornstarch

INSTRUCTIONS

1. Mix marinade ingredients in a small bowl. Add the chicken, toss and let sit at room temperature for 1 hour. Drain then place on paper towels to absorb excess moisture.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat ½ cup of the oil over medium-high heat in a deep skillet or wok. Oil will shimmer when the correct temperature is reached.
4. Put the ½ cup cornstarch in a plastic bag. Add the chicken and toss to coat.
5. Add the chicken to the hot oil (do not crowd pan, you may have to do this is shifts). Fry for 2 minutes on each side; remove and place on a plate on a paper towel.
6. Discard the oil used for frying and wipe out the pan. Add the remaining 2 tbs of oil to the wok over medium-high heat.
7. Add the garlic and ginger, stirring constantly until garlic begins to brown; discard garlic and ginger.
8. Place the mushrooms in the hot wok. Stir fry until they begin to sear. Add the chicken and snow peas to the pan. Stir fry until the snow peas are bright green then add the cashews.
9. Stir the sauce again to dissolve the cornstarch; add to the pan and stir constantly until the sauce thickens. Serve immediately over rice.

source:https://bakeatmidnite.com/cashew-chicken-with-snow-peas-and-mushrooms/

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