Serves 3 to 4
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into small 1/2 to 3/4-inch cubes
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- Marinade:
- 3 teaspoons dark soy sauce
- 3 teaspoons Chinese rice wine or dry sherry
- Pinch of salt
- 2 teaspoons cornstarch
- 1 large egg white
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- Other:
- 1 tablespoon finely chopped fresh garlic
- 1 tablespoon finely chopped fresh ginger
- 2 spring onions (green onions, scallions), chopped
- 2 tablespoons black bean sauce
- 1 teaspoon Asian sesame oil
- 1/2 - 3/4 cup cashews
Preparation:
1. Preheat the oven to 350 F. (Note: this is for toasting the cashews in step 3).
2. In a bowl, combine the dark soy sauce, rice wine or dry sherry, salt, cornstarch and egg white. Stir in the chicken. Marinate in the refrigerator for at least 30 and up to 60 minutes.
3. While the chicken is marinating, chop the garlic, ginger and spring onion if you have not already done so, and toast the cashews. To toast the cashews: Spread the cashews out evenly on a baking sheet. Bake at 350 F., shaking the pan occasionally, until the cashews are lightly browned for 3 – 5 minutes (Start checking at 3 minutes to make sure the cashews don’t burn). Remove from the oven to cool. Set aside until needed.
4. Add 2 tablespoons oil to a preheated wok. When the oil is hot, add 1/2 of the garlic, ginger and green onion, and stir-fry briefly until aromatic. Add the chicken into the pan, using a slotted spoon to remove it from the marinade. Spread the meat out and let sit for a minute, then stir-fry for 4 to 5 minutes, until the chicken turns white, splashing with a bit of rice wine if the chicken begins to dry out. Remove the chicken and wipe out the wok with a paper towel.
5. Heat wok and add 1 tablespoon oil. When the oil is hot, add the remainder of the garlic, ginger, and spring onions, and the black bean sauce. Add the chicken back into the wok, stirring to mix in with the bean sauce. Stir in the cashews. Remove the wok from the heat, stir in the Asian sesame oil, and serve.
2. In a bowl, combine the dark soy sauce, rice wine or dry sherry, salt, cornstarch and egg white. Stir in the chicken. Marinate in the refrigerator for at least 30 and up to 60 minutes.
3. While the chicken is marinating, chop the garlic, ginger and spring onion if you have not already done so, and toast the cashews. To toast the cashews: Spread the cashews out evenly on a baking sheet. Bake at 350 F., shaking the pan occasionally, until the cashews are lightly browned for 3 – 5 minutes (Start checking at 3 minutes to make sure the cashews don’t burn). Remove from the oven to cool. Set aside until needed.
4. Add 2 tablespoons oil to a preheated wok. When the oil is hot, add 1/2 of the garlic, ginger and green onion, and stir-fry briefly until aromatic. Add the chicken into the pan, using a slotted spoon to remove it from the marinade. Spread the meat out and let sit for a minute, then stir-fry for 4 to 5 minutes, until the chicken turns white, splashing with a bit of rice wine if the chicken begins to dry out. Remove the chicken and wipe out the wok with a paper towel.
5. Heat wok and add 1 tablespoon oil. When the oil is hot, add the remainder of the garlic, ginger, and spring onions, and the black bean sauce. Add the chicken back into the wok, stirring to mix in with the bean sauce. Stir in the cashews. Remove the wok from the heat, stir in the Asian sesame oil, and serve.
