This is an easy and delicious Asian Chicken Cashew recipe. I was in an Asian Fusion eatery here in Las Vegas and ordered this dish and at that moment, I thought that I could replicate it and I did! I added broccoli for color and texture and it what was my husband said was missing from the one we ordered when we went out. I make this about once a month on a Friday with home made chicken shumai for MOVIE NIGHT. Sit back and enjoy this Asian delicacy!
1Marinate the chicken
In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.
2Make the sauce
In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.
3Stir-fry the chicken
Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.
4Separate 1 lb. broccoli into small florets. Bring a pot of salted water to a boil, add the broccoli, and cook just until bright green and tender-crisp, about 3 minutes. Drain well, place in a dish, drizzle lightly with soy sauce and chili or sesame oil, toss and serve.
5Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice.