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
flavor of the cashews. Young ginger is available mostly in the spring and summer
and is more tender and milder in flavor 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 in to 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.
- Preheat 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
- Place the cashews on a baking sheet and bake for 7 to 10 minutes, or until
golden brown. Remove and set aside to cool.
- Heat a 14 inch flat bottomed wok or skillet over high heat until hot but not
smoking. 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. Stirfry for 1 minute. Add reserved mushroom liquid and stir
fry until 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
through. Transfer to a warm serving platter.
Yield: 6 servings as part of a multi-course dinner
Nutritional analysis per serving: Calories 350 Total Fat 19 g Saturated
Fat 3 g Cholesterol 70 mg Carbohydrates 16 g Fiber 2 g Protein 30 g Sodium 730
Recipe and photograph courtesy of CanolaInfo.org.