Recipe: Stir Fried Chinese Chicken with Cashews (using snow peas and mushrooms)

STIR FRIED CHINESE CHICKEN WITH CASHEWS

"This is my children's all-time favorite chicken dish. The combination of crunchy snow peas, water chestnuts, and cashews, along with mushrooms and chicken, in the gingery hoisin-soy sauce appeals to all of us. Cooks love this dish because it's easy and quick to make in a wok or skillet. Serve with steamed or boiled rice to complete the meal. Change the ingredients to suit your own taste."

1/4 cup sesame oil*
1/3 cup rice vinegar*
1/4 cup sherry
2 large cloves garlic, peeled and minced
2 pounds boneless skinless chicken breast, cut into 1-inch cubes
2 tablespoons peanut or vegetable oil
1 1/2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce*
1 tablespoon sugar
2 tablespoons grated fresh gingerroot
1/2 pound snow peas, tips and strings removed, blanched for 30 seconds in boiling water
1 (7 ounce) can water chestnuts, thinly sliced
1 1/2 to 2 cups (8 ounces) cashew nuts, lightly toasted
1/2 pound white mushrooms, trimmed, wiped, and sliced
1 cup thinly sliced scallions, including the green parts
Hot cooked rice or Asian noodles (optional, for serving)

Combine the sesame oil, vinegar, sherry, and garlic in a large resealable plastic bag. Add the chicken and marinate for 1 hour.

WHEN READY TO COOK:
In a wok or large, heavy skillet, heat the peanut oil over high heat until very hot. Transfer the chicken to the wok with a slotted spoon, reserving the marinade. Stir-fry the chicken until it is opaque on all sides, about 3 to 4 minutes.

Combine the cornstarch and soy sauce in a small bowl. Add it along with the marinade, hoisin sauce, sugar, and ginger to the wok and reduce the heat to medium-low.

Add the snow peas, water chestnuts, cashews, and mushrooms and continue cooking until the vegetables are warmed through, about 5 to 6 minutes.

Sprinkle on the scallions, toss to blend, cook 1 minute longer, then serve over cooked rice or Asian noodles, if desired.

*Sesame oil, hoisin sauce, rice vinegar, and soy sauce are all in the Asian section of the market.

Makes 6-8 servings
Recipe from: Supermarket Confidential by Joanna Pruess