Chicken with Ginger and Cashews
This classic Cantonese stir-fry traditionally uses cashews that are deep fried.
A healthier approach is to oven roast the nuts which brings out more flavour of
the cashews. Young ginger is available mostly in the spring and summer and is more
tender and milder in flavour than the regular ginger that is found year round. Young
ginger is pale yellow and does not require peeling and has pink-tipped shoots. If
you find young ginger, reduce the amount by half.
- 6-8 Chinese dried mushrooms
- 1 pound skinless, boneless chicken breasts or thighs 500g
- 3 tablespoons sodium reduced soy sauce 45 mL
- 1 1/2 teaspoons Shoa Hsing rice cooking wine or dry sherry 7 mL
- 1 1/2 teaspoons cornstarch 7 mL
- 1/2 teaspoon granulated sugar 2 mL
- 1/2 teaspoon sea salt 2 mL
- 1 cup raw cashews (about 4 oz/115g) 250 mL
- 3 tablespoons canola oil 45 mL
- 8 thin slices fresh young ginger
- 1 1/2 teaspoons minced garlic 7 mL
- 1/2 small onion, cut into 1/2 inch dice
- 2 celery stalks, sliced on the bias 1/8 inch thick
- 1 red bell pepper, cut into 1 inch dice
- 1/2 cup whole tinned baby corn, drained, cut into 1/2 inch pieces (optional) 125 mL
- In a medium bowl, rehydrate the mushrooms in 1/3 cup (75 mL) warm water
for 20 to 30 minutes or until softened.
- Drain and squeeze out water, reserving the soaking liquid.
- Cut off woody stems and thinly slice caps.
- Heat oven to 375 degrees F (190 degrees C).
- Cut the chicken into 1 inch cubes.
- In a medium bowl, combine the chicken, 2 tablespoons (30 mL) of soy sauce,
rice wine or sherry, cornstarch, sugar and salt. Mix well to combine and set
- Place the cashews on a baking sheet and bake for 7 to 10 minutes, or until
- Remove and set aside to cool.
- Heat a 14 inch flat bottomed wok or skillet over high heat until hot but
- Add 2 tablespoons (30 mL) canola oil and half of the ginger and stir fry
for 30 seconds.
- Add the marinated chicken, spreading it on the wok keeping undisturbed for
a couple minutes or until chicken starts to brown.
- Then, use a metal spatula to stir fry for a further 1 to 2 minutes, or until
the chicken is browned on all sides, but not cooked through.
- Transfer chicken to a warmed plate and set aside.
- Replace wok to the stove and heat over high heat.
- Add remaining canola oil to the wok and then add the remaining ginger, garlic,
onion, celery, red peppers, corn and mushrooms.
- Stir fry for 1 minute.
- Add reserved mushroom liquid and stir fry till almost all the liquid has
evaporated, about another minute.
- Return the chicken to the wok with any collected juices, with the cashews
and remaining soy sauce; stir fry 1 to 2 minutes, or until chicken is cooked
- Transfer to a warm serving platter.
Yield: 6 servings as part of a multi-course dinner
Nutritional Analysis Per Serving: Calories 350 Total Fat 19g Saturated Fat
3g Cholesterol 70mg Sodium 730mg Carbohydrates 16g Fibre 2g Protein 30g
Recipe and photo credit (used with permission):