Chicken with Cashews

Traditionally this isn’t served with vegetables but feel free to add onions, celery, or bean sprouts for an added dimension.

Serves 2-4

Ingredients

2 boneless, skinless chicken breasts

2 tablespoons dark soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sugar

1 ⁄4 teaspoon sesame oil

1 ⁄4 teaspoon chili paste

3 tablespoons oil for stir-frying

1 ⁄2 cup cashews

1. Cut the chicken into 1-inch cubes. Mix together the dark soy sauce, rice wine, sugar, sesame oil, and chili paste, and set aside.

2. Add 2 tablespoons oil to a preheated wok or skillet. Stir-fry the chicken until it is nearly cooked through. Remove, and drain on paper towels.

3. Wipe the wok clean with a paper towel and add 1 tablespoon of oil. Stir-fry the cashews very briefly, until they are golden.

4. Add the sauce to the wok and bring to a boil. Turn down the heat and add the chicken back into the wok. Mix through and serve hot.

hancheng

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