Cashew Chicken

source: The Complete Chinese Cookbook by Jillian Stewart.

This is one we've enjoyed before...time to enjoy it again! Don't let the long list of ingredients throw you--and if you're missing one or another of the vegetables, no big deal, just substitute what you have on hand. BUT do get everything ready before you start cooking.

CASHEW CHICKEN
12 oz chicken breast, sliced into 1-inch pieces
1 tbl cornstarch

1 tsp salt
1 tsp sesame oil
1 tbl light soy sauce
1/2 tsp sugar

oil for frying
1 cup cashew nuts
2 green onions, chopped
1 small onion, peeled & cubed
1 inch fresh gingerroot, peeled & sliced (I use 1/2 tsp ground instead)
2 cloves minced garlic
3 oz snow peas
2 oz bamboo shoots, thinly sliced

2 tsp cornstarch
1 tbl Hoisin sauce
3/4 cup chicken stock

Roll chicken pieces in cornstarch.

Mix salt, sesame oil, soy sauce and sugar. Pour over chicken. Leave to stand 10 minutes.

Heat oil and fry cashews until golden brown. Remove to paper towels to drain.

Add a little oil and stirfry the onions, ginger and garlic for 2 to 3 minutes. Add snow peas and bamboo. Stirfry 3 more minutes. Remove all of this to a bowl.

Add a little oil and fry chicken for 3 to 4 minutes. Remove, and clean the pan (wad up some paper towels, hold them in your tongs, and wipe out the pan).

Add a little fresh oil and return chicken, vegetables and nuts to pan.

Mix cornstarch, Hoisin sauce and chicken stock. Pour this sauce over chicken. Mix well and cook until the sauce thickens and becomes transparent.

NOTE: Whoops! Forgot the "roll chicken in cornstarch" step. It still tasted great. No harm, no foul if you skip that step.