Chicken Cashew, from www.PremierSystems.Com/recipes
Google: Bruce Moffitt

Chicken Cashew

Chicken Cashew is a fine, exotic dish. It was one of the favorites at our restaurant "Baron's of Old Town" here in Albuquerque. Chicken Cashew with fluffy white rice, a light salad and a bottle of dry white wine makes a memorable feast.

Chicken Cashew for two

  • 2 Tbl peanut or cooking oil
  • 1/2 medium onion, sliced
  • 1/2 cup raw cashew
  • 8 oz. chicken breast, 1/2 inch dice
  • 3/4 in cube ginger, minced
  • dash hot chile powder
  • 2 Tbl dry sherry or Chinese rice wine
  • 3 Tbl soy sauce
  • dash monosodium glutimate (optional)
  • tsp sugar
  • Tbl chicken or beef broth
  • dash sesame oil

Heat oil in wok until almost smoking. Add onion and stir-fry a few seconds. Add cashew, stir-fry a few more seconds. Add chicken, ginger and chile, stir-fry about 45 seconds. Add sherry, stir-fry a minute more. Add soy sauce, monosodium glutimate, sugar and broth. Stir fry a bit more. Sprinkle the sesame oil over the chicken cashew and serve.

Return to previous page