This recipe produces a fabulous dinner, in a very short amount of time.
The coating for the chicken gives the pieces an almost tempura feel. Mixing in the wine makes it a wet dredge. This combines with the oil in the pan to give a nice thickener for the sauce.
I would change the cashews by not breaking them up. I think the dish would have been nicer if they were whole. But, that is just my opinion.
The sauce has a nice hint of the ginger, a little sweetness from the sugar, and a nice saltiness from the soy sauce.
The sauce thickens beautifully and has a lovely color.
I served the dish over rice and served it with green beans on the side.
My husband absolutely loved it. He had seconds and was upset there wouldn’t be more for leftovers.
This is a great weeknight dish. It takes under thirty minutes. The flavor is outstanding!
CASHEW CHICKEN
4 Tablespoons Oil
2 Slices Ginger
2 Chicken Breasts, Diced
2 Teaspoons Cornstarch
1 Tablespoon White Wine
1/4 Teaspoon Pepper
2 Tablespoons Soy Sauce
1/2 Teaspoon Sugar
1/2 Teaspoon Salt
1/2 Cup Broken Cashews
Heat the oil in a skillet. Brown the ginger. Roll the diced chicken in cornstarch, wine and pepper. Add to ginger and cook until cooked half through. Add the soy sauce, sugar, and salt. Mix well and cook until the chicken is done, stirring constantly. Add the cashews. Serve over rice.