Cashew Chicken-#1
Written by John Keife
Wednesday, 11 September 2013 13:15
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Don't be intimidated by all the ingredients.  You and your guests will be very pleased with your efforts

Submitted by:  John K.

 

Ingredients:

  • 1/4 cup all-purpose flour
  • 1 TBS Paul Prudhomme Salmon Seasoning
  • 2# boneless-skinless chicken thighs-rinsed & dried
  • 1/4 cup canola oil
  • 4 TBS canola oil
  • 1/4 onion-sliced
  • 1/2 red, yellow, or orange bell pepper-thinly sliced
  • 1/2 cup carrot-cut on the diagonal
  • 2 garlic cloves-minced
  • 1 tsp fresh ginger-minced
  • 1/2 cup sliced Portobello mushrooms
  • 2 TBS brown sugar
  • 4 TBS ketchup
  • 4 TBS rice wine vinegar
  • 1 tsp Chinese 5-spice seasoning
  • 1/2 cup soy sauce
  • 1/2 cup cashews-coarsely chopped
  • 1/4 cup sliced green onions
  • 12 ounces chicken stock
  • 1 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Mix flour and salmon seasoning ina 1-gallon plastic bag
  2. Add chicken thighs and shake to coat thoroughly
  3. Heat 1/4 cup of canola oil to 350ο in a 3-qt Dutch oven
  4. Add chicken and brown in batches; don't overcrowd
  5. Remove thighs and set aside, placing on paper towels to absorb excess oil
  6. Drial oil and clean Dutch oven
  7. Heat 4 TBS of canola oil in Dutch oven
  8. Add onion, bell pepper, celery, & carrot and saute' until softened
  9. Add ginger, garlic, and mushrooms and saute' an additional 5 minutes
  10. Add brown sugar and stir for 2 additional minutes
  11. Add Chinese 5-spice seasoning
  12. Add ketchup, vinegar, and soy sauce and continue stirring for 3 minutes
  13. Slowly add stock, stirring constantly
  14. Add cashews, green onions, black pepper and red pepper flakes
  15. Serve over steamed rice

Serves 4

Last Updated on Friday, 16 October 2015 12:49