Another recipe for Cashew Chicken, this one from the latest issue of Cook's Country:
Even though I've never made anything I'm anxious to make again, I keep trying Chinese/Asian meals. Nothing I make really wows me. Don't get me wrong, this was a good, solid meal, but the flavors just weren't quite what I was looking for. I liked the sauce and the chicken was a gorgeous color from the marinade, but it was still missing something.
SP told me there is just no way I'm going to get the flavor I'm looking for without the MSG, but I want to keep trying. Call me crazy, but this is now a goal of mine.
December/January 2009 Cook's Country
Marinade and Sauce
1/2 cup mirin (I used a combo of rice wine and rice vinegar)
6 tablespoons soy sauce
2 tablespoons plus 2 teaspoons toasted sesame oil
2 tablespoons plus 4 teaspoons cornstarch
4 boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 cup low-sodium chicken broth
3 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
8 ounces snow peas, stems and strings removed, halved
1 tablespoon grated fresh ginger
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 8-oz can sliced water chestnuts, drained
1 cup cashews, half chopped, half left whole
Heat the oven to 350 degrees. Toast the cashews on a baking sheet until golden brown, tossing occasionally, about 5 minutes.
Whisk 3 tablespoons mirin, 2 tablespoons soy sauce, 2 tablespoons sesame oil, and 2 tablespoons cornstarch in a large bowl. Add chicken, toss to coat and refrigerate at least 30 minutes and up to 2 hours.
Whisk broth, Worcestershire, remaining mirim, soy sauce, sesame oil and cornstarch in a separate bowl.
Remove chicken from marinade and pat dry with paper towels. Heat 2 tablespoons oil in a large non-stick skillet or wok over medium heat until just starting to smoke. Brown half the chicken, stirring occasionally, until no longer pink, about 4 minutes. Remove to a plate and brown the remaining chicken.
If necessary, add more oil to the skillet or wok and add the snow peas. Cook, stirring constantly, until bright green. Add ginger, garlic and pepper flakes and cook 30 seconds. Add the water chestnuts and broth mixture. Cook, stirring constantly, until sauce is thickened, about 2 minutes. Return chicken to the pan along with any juices and heat through. Off heat stir in the cashews. Serve over rice.