Ila Bert And Dylans Cashew Chicken Recipes

CASHEW CHICKEN

Steps:

• In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
• Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
• In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
• Serve garnished with the scallions and cilantro.

ASIAN-STYLE CASHEW CHICKEN

Steps:

• Prepare the rice as for the master recipe, #108.
• Cook the chicken as directed, adding the red pepper flakes to the hot oil before you add the chicken. Add the additional vegetables when you add the onions and red bell peppers. Season the stir-fry with tamari and duck sauce. Add the cashews and cilantro or parsley and serve over the brown rice.

ILA, BERT AND DYLAN'S CASHEW CHICKEN

Steps:

• Mix together all marinade items together. Cut the chicken into cubes and marinate in the mix for 1-4 hours.
• Place oil in wok on medium heat and add chicken, browning it. Set aside. Cut green peppers, onion and green onions into 1 inch pieces.
• Stir fry onions in the wok until getting clear then add the green pepper (cooking slightly) and the salt and pepper to taste. Add the chicken and cashews cooking just long enough to heat.
• Serve over hot rice.