Last summer my mom and I attended a Christian conference together. While at the conference we ate at a Chinese restaurant with an amazing Cashew Chicken dish. It was so good that I still day dream about it. In hopes of making my Cashew Chicken dreams a reality, I ordered it at two of my regular Chinese places and was sorely disappointed both times. I gave it a go on my own and while this isn't the exact recipe I've been dreaming of it definitely blew away the two places I had ordered from!
Cashew Chicken Source: Brown Eyed Baker
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine, or omit)
2 teaspoons minced, peeled fresh ginger (I didn't have fresh ginger so I substituted 1/8 tsp of ground ginger instead. This was a little light on the ginger but we liked it)
3½ teaspoons cornstarch, divided
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
1 tablespoon + 2 teaspoons vegetable oil
2 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts divided and thinly sliced
1. In a medium bowl, toss the chicken with the sherry, ginger, and 1½ teaspoons cornstarch; season with coarse salt. Refrigerate for 30 minutes.
2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.
3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.
4. In the same skillet, add the remaining teaspoon of vegetable oil. Add the cashews, garlic, and green onion whites. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds.
5. Serve over rice or noodles and top with the green onion greens.