Recipe: Cashew Chicken

CASHEW CHICKEN

2 tablespoons corn starch
2 tablespoons soy sauce
2 tablespoons hoisin sauce
3 tablespoons water
1/4 teaspoon sesame oil
1 tablespoon rice wine or dry sherry
1 1/2 pounds boneless, skinless chicken breasts, rinsed and patted dry with paper towels, cut into 1-inch cubes
1 tablespoon peanut or vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/2 cup canned sliced water chestnuts, drained
3 scallions (white parts plus 2 inches of green), sliced on the diagonal
3/4 cup unsalted cashews
1/2 cup canned chicken broth

In a small bowl, whisk the cornstarch, soy sauce, hoisin sauce, water, sesame oil and wine. Place the chicken cubes in a bowl and coat them with half of the sauce. Set aside.

Heat the peanut oil in a wok or large skillet until very hot but not smoking. Add the garlic and ginger, and stir-fry for 30 seconds, then add the chicken. Cook, stirring occasionally, until all sides are lightly browned but not cooked through, about 3 to 4 minutes.

Add the water chestnuts, scallions, cashews, remaining sauce and chicken broth, and stir until well coated. Cook for a few minutes more, until the sauce thickens. Serve immediately.

Makes 4 to 6 servings as part of a multi-course meal
Source: The Cooking Club Party Cookbook by Katherine Fausset, Rebecca Sample Gerstung, Lisa Singer, and Lucia Q. Mulder