Cashew Chicken Ding with Jicama, Celery and Red Pepper
Good! And a nice change from other stir-frys. Double the sauce. Serve with extra mushrooms for Ava.
Protein
1 lb. chicken breast, cut into 3/4" dice and/or tofu (the quantities of the marinade are for 3/4 lb. of chicken)
8 tsp oil, divided
1 tsp soy sauce
1 tsp Shaoxing wine
1/4 tsp white pepper powder (I have no idea what this is, so added pepper instead)
1/4 tsp sugar
1/4 tsp kosher salt
3/4 tsp cornstarch
Sauce
1 tsp cornstarch
2 tbsp water
4 tsp soy sauce
2 tsp toasted sesame oil
2 cloves garlic, minced
Stir Fry - cut everything into 3/4" dice
1/2 lb mushrooms, cut into 3/4" dice
1-2 stalks celery cut into 3/4" dice
1 cup jicama, cut into 3/4" dice
1 medium zucchini
1/2 cup red pepper
1 cup toasted cashew nuts, divided
white rice
Protein
1 lb. chicken breast, cut into 3/4" dice and/or tofu (the quantities of the marinade are for 3/4 lb. of chicken)
8 tsp oil, divided
1 tsp soy sauce
1 tsp Shaoxing wine
1/4 tsp white pepper powder (I have no idea what this is, so added pepper instead)
1/4 tsp sugar
1/4 tsp kosher salt
3/4 tsp cornstarch
Sauce
1 tsp cornstarch
2 tbsp water
4 tsp soy sauce
2 tsp toasted sesame oil
2 cloves garlic, minced
Stir Fry - cut everything into 3/4" dice
1/2 lb mushrooms, cut into 3/4" dice
1-2 stalks celery cut into 3/4" dice
1 cup jicama, cut into 3/4" dice
1 medium zucchini
1/2 cup red pepper
1 cup toasted cashew nuts, divided
white rice
- Chicken: Combine chicken with 2 tsp oil, soy sauce, Shaoxing wine, white pepper, sugar, salt and cornstarch and mix. Refrigerate for 30 mins or overnight.
- Sauce: Combine all the ingredients in a small bowl and mix well.
- Stir fry Chicken: Heat 2 tsp oil in a wok until smoking. Add chicken and spread it out so that ll pieces are in contact with the wok. Cook without moving, until the chicken is slightly browned on the bottom, about 1 minute. Continue cooking while stirring regularly until the chicken is cooked thoroughly, about 3-4 mins. Transfer to a bowl and set aside.
- Add 2 more tsp of oil to the wok and heat over high heat until smoking. Add mushrooms and stir fry until mushrooms release their liquid. Season with salt and continue to stir fry until mushroom liquid evaporates - about 2 mins. Transfer to a bowl.
- Add jicama, celery, and zucchini and cook until jicama has browned slightly - about 3 mins. Add red pepper, season with salt, and cook until slightly tender - about 2 mins.
- Return chicken to wok (or omit if making a vegan version). Stir sauce and pour it into the wok. Continue stirring until sauce thickens - about 1 minute. Add half the cashews, stir and transfer to platter. Add remaining cashews on top and serve immediately.
