Cashew Chicken


Boneless chicken, cubed
1/4 Cup soy sauce
3 Tab Hoisin sauce
1 tsp chopped garlic
1 Tab sesame oil
1 1/2 tsp grated ginger root
3 Tab plum wine (or 1 Tbsp plum sauce)
sliced mushrooms (optional)
dry roasted, unsalted cashews
1 to 2 Tab cornstarch
2 to 4 Tab cold water


Marinate chicken at least 20 minutes in soy sauce, hoisin sauce, garlic, sesame oil, ginger root and plum wine. Cook over medium-high heat (or in microwave) until chicken is opaque. Add sliced mushrooms and cook, then add cashews. In a separate container, mix cornstarch with cold water, then add to cooked mixture, and heat until thickened. Serve with basmati rice if you have it, otherwise white rice will do.

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