Chicken and Cashew Nuts Supreme

Course : Chicken
Serves: 1
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Ingredients:

4 Pounds Bag of boneless, skinless Chicken Breasts Cut In Chunks
1 Can salted cashew nut halves or Roasted Cashew Nut Halves -- Rinsed With Cold Water In A Colander and drained
3 Cups Peanut or canola oil
---Marinade:
2 Teaspoons Salt
2 large eggs (beaten)
1 Dash pepper
2 Teaspoons corn starch
6 Teaspoons La choy soy sauce
---Vegetables:
2 Large Sweet Onions Cut In 1 inch Squares
2 Cans Water Chestnuts (Sliced)
---Seasonings:
2 Teaspoons Sesame seed oil
2 Teaspoons La choy soy sauce
1 teaspoon salt and pepper to taste
2 Teaspoons Sugar
4 Teaspoons corn starch
6 Tablespoons Water
1 teaspoon M.S.G. (Optional)
---Brown Sweet and Sour Sauce:
2 Cups Water
3 Tablespoons White Vinegar
1/2 Cup Packed Brown Sugar
3 tablespoons apple Jelly
1/4 Cup La Choy Soy Sauce
1 tablespoons Cornstarch/Water Paste To Thicken
 

Preparation / Directions:

Sweet and Sour Sauce: In a saucepan, mix water, white vinegar, brown sugar, apple jelly and soy sauce. Heat until almost boiling, melting sugar and jelly and add the amount desired of a mixture of cornstarch and cold water to thicken the sauce to the consistency you want (for dipping eggrolls, it needs to be thick). Prepare chicken and vegetables as directed above. Prepare marinade by mixing all ingredients well with a fork. Put chicken pieces in a large bowl, pour marinade over and mix well to coat all the chicken pieces. Let sit for at least 20 minutes. While waiting, make the sweet and sour sauce and let simmer, stirring frequently, keeping it warm. In a wok or large frying pan, heat oil until hot. Add cashew nuts and quick fry for 30 seconds. Remove from oil and set aside to drain (try not to leave any nut pieces in the oil). Stir chicken and marinade, making sure all pieces are coated. Quick fry chicken in the hot oil until pieces turn white. Remove and drain chicken and set aside. Remove all oil from the pan except 3 Tbsp. of oil. Reheat oil and add vegetables. Stir fry until the onions turn clear of color. Return chicken to pan with vegetables. Mix all well. Add seasoning mixture and mix all well again. Remove from heat and stir in cashews. Serve with eggrolls and fried rice. Spoon the sweet and sour sauce over the chicken or use the sauce for your eggroll dip or both. On the side, your guests get to choose. It is really wonderful either way.


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