CHICKEN CASHEW!
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Chicken Enchiladas |
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STIR-FRY
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.
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