Course : Chicken
Serves: 6
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3 medium Whole chicken breasts,skind -- boned and cut into 1 squares
1 tablespoon Cornstarch
1 large White of egg-beaten -- until slightly foamy
3 tablespoons Peanut oil
1 cup RAW cashew nuts
1 piece fresh ginger -- root - peeled and mi
2 medium Green onions - chopped
1/2 teaspoon Indonesian Hot -- Pepper Paste - see r
2 teaspoons Hoisin sauce
1 tablespoon Pale dry sherry
1/2 teaspoon Salt
1 teaspoon Sesame oil
1 teaspoon Sugar

Preparation / Directions:

Place chicken and cornstarch in a bag and shake until chicken is well coated; beat egg white in a bowl and add chicken; stir and refrigerate for 30 minutes; meanwhile, heat oil in a wok over medium heat and when it develops a slight haze over the top,(DO NOT LET IT SMOKE) fry the cashew nuts until they are a light golden brown; drain over the wok with a slotted spoon and set aside on a paper plate; when the chicken has finished chilling, reheat the oil over a medium high setting and stir-fry the chicken pieces until they are firm and light golden; drain over the wok and set aside on paper plates; in the same oil, fry the ginger and onions for 1 minute, stirring and tossing constantly, stir in the seasonings except the sesame oil and the sugar; add the chicken pieces to the wok again and stir-fry for 1 minute; add the sesame oil and sugar, then stir in cashews; immediately transfer to a platter and serve. INDONESIAN HOT PEPPER PASTE 30 dried red chili peppers stemmed (remove seeds for a milder version) Hot water ~ sufficient to cover the peppers White vinegar ~ sufficient to make a paste Salt to taste Place peppers in a small bowl and cover with hot water; let soak for 10 to 15 minutes; drain well and place peppers and 4 tablespoons of vinegar in a blender; blend into a rough paste, adding as much vinegar as necessary to achieve a paste like consistency and to permit the blades to turn easily; add the salt and mix well; transfer the mixture to a previously sterilized jar and cap tightly; must be refrigerated. Yield: about 1/2 cup.

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