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Stir-Fried Spicy Velvet Chicken With Snow Peas And Cashews

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For Chicken

  2. 1 lb 454g / 16oz Boneless skinless chicken breasts

  3. 1 tablespoon 15ml Dry rice wine or dry sherry

  4. 1 tablespoon 15ml Egg white - whisked just until (large)

  5. Broken up

  6. 1 tablespoon 15ml Cornstarch

  7. 1 tablespoon 15ml Vegetable oil

  8. 4 cups 948ml Water

  9. For Sauce

  10. 5 1/2 teaspoons 27ml Cornstarch

  11. 5 1/2 tablespoons 82ml Dry rice wine or dry sherry

  12. 2 tablespoons 30ml Dark soy sauce

  13. 5 1/2 tablespoons 82ml Rice vinegar

  14. 1 teaspoon 5ml Granulated sugar

  15. 1/2 teaspoon 2 1/2ml Salt

  16. 5 1/2 teaspoons 27ml Dark sesame oil

  17. For Stir Fry

  18. 2 tablespoons 30ml Vegetable oil

  19. 4 Dried red chili peppers

  20. 1 Fresh ginger - (1") - chopped

  21. 1/2 lb 227g / 8oz Snow peas - cut in thirds

  22. On the diagonal

  23. 1/2 cup 118ml Salted cashews

Instructions Jump to Ingredients ↑

  1. To prepare chicken: Cut breasts into 1/2-inch cubes, slicing first lengthwise with the grain, then across into cubes. Put cubes in a bowl with salt and rice wine. Mix well, then add egg white, cornstarch and 1 tablespoon oil; stir until coated. Cover and chill for 30 to 60 minutes.

  2. Bring water to a boil in a medium pan. Add chicken, stirring to separate the pieces. Bring the water back to a boil; simmer 1 minute, stirring constantly. Drain in a colander; let cool to room temperature.

  3. Meanwhile, prepare sauce: Whisk together cornstarch, rice wine, soy sauce, rice vinegar, sugar, salt and sesame oil.

  4. To stir-fry: Heat wok over high heat for 30 seconds. Drizzle in oil to coat bottom and sides; heat 30 seconds. Lower heat. Add chilies; toss until they begin to brown, about 1 minute. Add ginger; stir-fry a few seconds. Discard chilies. Increase heat to high. Add snow peas; stir-fry 30 to 60 seconds, until just starting to wilt. Add chicken; stir-fry until very hot, about 30 to 60 seconds. Give sauce a quick stir and add to wok, tossing to coat chicken and peas. Stir in cashews; heat briefly. Taste and adjust seasoning.

  5. Yields 4 servings.

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