Cashew Chicken Recipe

Main Ingredients:

2 boneless & skinless chicken breast, cut into small bite sized pieces
1 cup cashew nuts
1 small green bell pepper, cut into 1/2 inch sized pieces
2 teaspoons ginger powder
1/2 onion, cut into 1/2 inch sized pieces

Marinade Ingredients:

2 teaspoons baking soda
2 teaspoons corn starch
2 teaspoons rice wine

Sauce Ingredients:

1 tablespoon oyster sauce
1 1/2 teaspoons soy sauce
1/2 cup chicken broth
1 teaspoon pepper
1 tablespoon brown sugar
1 teaspoon rice wine
1 teaspoon chili paste or 1/4 teaspoon hot pepper flakes
1 clove minced garlic
1/4 teaspoon sesame oil

Preparation:

Put chicken pieces in a bowl and sprinkle the chicken with the baking soda. Mix together well and let sit for 10 minutes (This will tenderize the chicken.)
Rinse the chicken thoroughly. (make sure all of the baking soda comes off)
Pat the chicken meat dry with paper towels and then marinate with the Rice Wine and Corn Starch for 15 minutes.
We put the marinade and chicken in a ziploc bag and get most of the air out.

While the chicken is marinating start some White Rice.
Mix the sauce ingredients together and set aside.
Heat up a large skillet with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out into a bowl and set aside.
Add another 1 tablespoon of cooking oil into the skillet and add in the powdered Ginger, Bell Pepper and Onions.
Stir-fry for five minutes and add the chicken meat back in.
Add in the Cashews and stir everything together.
Add in the sauce and stir continuously until the chicken meat is cooked.
Add salt to taste, and serve the Cashew Chicken over white rice.

For a family meal you will need to double this recipe.