Salmon with Lentils

Directions for: Tossed Cashew Chicken

Ingredients

Tossed Cashew Chicken

12 oz Boneless chicken breast, sliced in thin strips

cup Cashews

2 Chinese dried mushrooms soaked 1 hour, stem removed, thinly sliced (see TIP, below)

8 thin slices Carrot (for colour)

2 Green onions, cut into 1-inch lengths

1 oz Canned, sliced bamboo shoots

Onion, shredded

1 cup French baguette bread, cut into thin slices, and then into narrow strips

1 cup Cooking oil

1 tsp Chinese cooking wine

Seasoning

1 tsp Chicken broth mix

1 tsp Light soy sauce

tsp Sugar

1 Tbsp Cornstarch

1 tsp Oyster sauce

tsp Sesame oil

2 Tbsp Water

2 Tbsp Cooking oil (add last)

Sauce

cup Canned chicken broth

cup Sugar

Tbsp Oyster sauce

tsp Sesame oil

tsp Cornstarch

Directions

Tossed Cashew Chicken

1. In a bowl, mix together all of the seasoning ingredients except the oil. Add the sliced chicken, and stir to coat. Add the oil, and stir again. Set aside.

2. In a bowl, mix together the ingredients for the sauce and set aside.

3. In a saucepan, heat the oil and deep fry the bread strips until very crispy. Remove them with a slotted spoon, and set them aside on paper towels. Fry the cashews until golden brownthis will take just a few secondsand remove them to a paper towel.

4. In a saucepan, bring 1 cup of water to a boil. Add the sliced mushrooms, carrots, green onions and bamboo shoots. Blanch for a few seconds, then drain and set aside.

5. In a deep skillet or wok, heat 2 tbsp. oil and stir-fry the shredded onion until soft. Add the chicken and vegetables, and stir-fry until the chicken is cooked. Sprinkle on the cooking wine, and stir in the sauce. Stir-fry until the sauce is absorbed.

6. Add crispy bread, and toss lightly. Top with cashews and serve.

Seasoning Sauce

See more: Main, Dinner, Fry, Vegetables, Poultry, Nuts, Chicken, Chinese, Chinese New Year, Rice/Grain