NEENA SHAW Recipe

Best Ever Chinese Chicken

By NEENA SHAW APPEALINGTOTASTE


Recipe Rating:
Serves:
4-6
Prep Time:
Cook Time:
Cooking Method:
Stir-Fry
114 Comments:

NEENA's Story

MY DAUGHTER BROUGHT HOME HER FRIENDS FROM CHINA. I WANTED TO MAKE SOMETHING THEY COULD RELATE TO SO I TRIED THIS RECIPE. IT WAS EASY TO ASSEMBLE AND MAKE. NOT ONLY DID THE FRIENDS FROM CHINA LOVE IT BUT MY FAMILY ALSO LOVED IT. I WILL BE MAKING IT AGAIN.

Blue Ribbon Recipe

Notes from the Test Kitchen:
The whole Kitchen Crew fell in love with this dish. We loved the crunch of the cashews and the chunky, satisfying chicken. This one deserves a big gold star... and a Blue Ribbon!

Ingredients

4
boneless, skinless chicken breasts, cubed
1/2 Tbsp
cornstarch
1 Tbsp
soy sauce
3 Tbsp
peanut oil
1
green bell pepper, sliced
4
mushrooms, sliced
1/2 lb
snow peas, cut in half
1/2 c
cashews
1/4 tsp
ground ginger
1/4 tsp
cayenne pepper
SAUCE INGREDIENTS
6 Tbsp
soy sauce
3 Tbsp
white wine
1/2 Tbsp
cider vinegar
3 Tbsp
brown sugar
1 Tbsp
cornstarch
1 Tbsp
oil

Directions Step-By-Step

1
In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
2
Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
3
In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
4
Remove chicken from pan and set aside on a plate.
5
Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
6
Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
7
Return chicken to pan with vegetables, add sauce and stir.
8
Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Collection: Asian Inspired
Other Tag: Quick & Easy


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114 Comments

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Rhonda Sine Kervee
Jan 11, 2015
My kids LOVE this recipe and have requested it already a few times since I first made it. I have a hard time finding snow peas at my local store, so I substitute celery, thinly sliced on a diagonal. The whole family can't get enough of it.
user
Laura Aden lauraaden
Nov 8, 2014
Can I substitute a different nut and keep the same type flavor? I have two sons that are higley allergic to cashews - they can eat all other nuts. This looks really good - I could make it without the cashews, but just wondering if other nuts would work. Thanks!
user
Rose Selvar potrose
Oct 31, 2014
Pinched it. Hope to give it a try. 10/31/14
user
Sandra Casey scasey888
Oct 24, 2014
Tried this recipe and just loved it!!! Used red peppers to give it more color and just a little bit of sesame oil. Awesome Dish!!!
user
Chris Rice Bentley1
Oct 20, 2014
Very tasty! I added broccoli and a little garlic too.