Our Test Kitchen staffers declared that this Chinese-inspired recipe from 1979 beats any take-out meal.
2 large boneless, skinless chicken breasts (about 14 oz.)
1/4 cup dry sherry
1/4 cup soy sauce
1 tablespoon plus 1 tsp. cornstarch
2 tablespoons dark corn syrup
1 tablespoon distilled white vinegar
1/4 cup peanut oil
1/2 cup coarsely chopped green pepper
1/2 cup cashews
2 tablespoons sliced green onions (white and green parts only)
2 garlic cloves, minced
1/4 teaspoon ground ginger
Hot cooked long-grain rice
How to Make It
Cut chicken into 1-inch pieces. Stir together sherry, next 4 ingredients, and 1/4 cup water in a small bowl.
Heat a large skillet over high heat for 2 minutes. Add peanut oil, and tilt skillet to coat sides; heat 2 minutes.
Add chicken, and stir-fry 2 to 3 minutes or until chicken turns white. Move chicken to perimeter of skillet. Add green pepper and cashews; stir-fry 30 seconds, and move to perimeter of skillet. Add onions, garlic, and ginger; stir-fry 1 minute, and move to perimeter of skillet.
Add sherry mixture, and bring to a boil, stirring constantly. Cook 1 minute, stirring all ingredients into sauce. Serve over rice.
Really enjoyed this quick and easy recipe. We have made it twice in just the past month (great with an Asian-inspired chopped salad for a quick weeknight meal). One recommendation I'd make is to add a Tbsp or two of brown sugar to the sauce at the end...sweetens it just a bit and makes the dish perfect, in my opinion. We also experimented with hoisin on our first attempt, and it wasn't bad but left a bit of a sour aftertaste.
Haven't tried the recipe but just want to say two words: Joy Young! The Birmingham restaurant was where I had my first taste of "Chinese" food, and my favorite was cashew chicken. They served it in metal dishes with a dome cover. And of course, chocolate milk - the best thing to go with Chinese food!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!