Cashew Chicken

2 teaspoons instant chicken bouillon or base
1 1/4 cups boiling water
2 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons brown sugar
1/2 teaspoon ground ginger
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
2 tablespoons vegetable oil
8 ounces sliced fresh mushrooms
1/2 cup sliced green onions
1 small green pepper, seeded and sliced
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup cashews
Hot cooked rice

Dissolve bouillon or base in water. Set aside.
Combine soy sauce, cornstarch, sugar and ginger; set aside.
In a large skillet or wok, heat oil over moderately high heat until hot, but not smoking. Stir-fry chicken in vegetable oil until browned. Add onions, green pepper, mushrooms and stir-fry for 2 minutes or until vegetables are crisp-tender. Add water chestnuts and broth; bring to a boil and stir in soy sauce mixture. Cook until thickened, stirring occasionally, about 2 minutes.
Remove from heat; add 1/4 cup cashews and gently mix to combine.
Serve ladled over a bed of rice garnished with remaining cashews.

-----------------------

Cashew Chicken Recipe

1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons freshly squeezed ginger juice
1 level tablespoon cornstarch
Sauce:
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons water
1 teaspoon granulated sugar

1 clove garlic
1 tablespoon green onion
1/4 cup cashews
4 tablespoons oil for stir-frying, as needed
1 cup vegetables for stir-frying (your choice)

Add the salt, rice wine or sherry, ginger juice and cornstarch to the chicken cubes, using chopsticks to mix it in and adding the cornstarch last. Marinate the chicken for 20 minutes.

Prepare the remaining ingredients while the chicken is marinating.

In a small bowl, mix together the sauce ingredients and set aside. Finely chop the garlic. Wash and chop the green onion on the diagonal into 1-inch pieces.

Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for 5 minutes, or until the cashews are browned. Remove from the pan.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they change color and are 80 percent cooked through. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the stir-frying vegetables. Stir-fry as needed, then push up to the sides of the wok. Add the sauce and the chicken. Heat everything through. Serve the chicken and vegetables with the roasted cashews and the green onion as garnish.

--------------------------

Cashew Chicken Recipe

1 1/2 pound boneless skinless chicken breasts -- cubed
salt & pepper -- to taste
1/4 teaspoon cornstarch
1 tablespoon dry sherry
1 egg -- beaten
2 cups oil
green pepper -- cubed
1 cup water chestnuts -- sliced
3/4 cup hosin sauce -- to taste
1 cup cashews

Combine chicken breasts, salt, pepper, cornstarch, sherry, and egg; marinate 30 minutes. Preheat a wok or large, deep skillet. Add in oil. Stir in chicken mixture, green pepper, and water chestnuts. Stir frequently for 1-2 minutes.

Drain mixture, reserving 3 tbsp of the oil. Return reserved oil to wok and stir in hoisin sauce. Stir all ingredients into sauce until coated and heated through. Serve with rice.
This recipe for Cashew Chicken serves/makes 6

---------------------------

Cashew Chicken Recipe
http://www.recipezaar.com/52006


Recipe: Cashew Chicken
http://www.recipelink.com/gm/31/18495
Search more than 18,000 recipes, including the latest from Gourmet and Bon Appatit magazines, famous chefs, and cookbook authors.

GINGER-CASHEW CHICKEN Recipe at Epicurious.com
http://www.epicurious.com/recipes/recipe_views/views/1617
Cashew Chicken. I first tasted this dish at a friend's house. She told me that this was a traditional South Indian dish. Presented below is the recipe I came up with based on what I tasted.