Cashew Chicken

Name: Cashew Chicken
Yield: Serves 4 to 6
Cuisine: Chinese, Asian
Ingredients: 1/2 cup, mirin; 6 tablespoons, soy sauce; 2 tablespoons plus 2 teaspoons, toasted sesame oil; 2 tablespoons plus 4 teaspoons, cornstarch; 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 3/4-inch pieces; 1 cup, low-sodium chicken broth (see note); 3 tablespoons, Worcestershire sauce; 2 tablespoons, vegetable oil; 8 ounces, snow peas, stems snapped off and strings removed, halved crosswise; 1 tablespoon, grated fresh ginger; 6 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; 1 (8-ounce) can, water chestnuts, drained and sliced thin (see note); 1 cup, toasted cashews (see note); half roughly chopped, half left whole

14 comments

Appears in Cook's Country December/January 2009

Our Cashew Chicken features tender chicken, sweet and savory sauce, and rich cashew flavor and crunch.

SERVES4 to 6

TIME50 minutes, plus 30 minutes marinating

WHY THIS RECIPE WORKS

For moist, flavorful chicken, we marinated the breasts in a little soy sauce. The salt in the soy sauce penetrated the meat much like a brine, promoting juiciness and deep seasoning. We also turned to a technique called velveting, in which ...

This is a members' feature.