🌶️ Chile Chicken with Cashews Recipe 🌶️

Overview:

This Chile Chicken with Cashews recipe is perfect for a cozy dinner, especially on chilly evenings. It’s a delightful blend of tender chicken, crunchy cashews, and a spicy kick from chile paste, making it a comforting yet exciting dish to enjoy. Pair it with some plain steamed rice and your favorite vegetables for a complete and satisfying meal.

Recipe Information:

• Cook Time: 10 minutes
• Prep Time: 30 minutes
• Total Time: 40 minutes
• Serving: 4-6 servings
• Cuisine: Chinese, Asian
• Category: Lunch/Snacks
• Keywords: Chicken, Poultry, Onions, Fruit, Vegetable, Nuts, Meat, Spicy, Stove Top, Stir Fry

Ingredients:

• 1 1/2 boneless, skinless chicken breasts
• 2 tablespoons soy sauce
• 1 1/2 tablespoons rice wine or sake
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, minced
• 1 teaspoon cornstarch
• 4 1/2 tablespoons peanut oil
• 1 1/2 cups scallions, chopped
• 2 cloves garlic, minced
• 1 tablespoon hot chile paste
• 1 can (8 oz) water chestnuts, drained and sliced
• 1 cup chicken broth
• 1 tablespoon sugar
• 3 tablespoons black vinegar
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons cornstarch
• 1 1/4 cups roasted cashews

Instructions:

1. Marinate the Chicken:

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   • Cut the chicken breasts into 1/2-inch cubes and place them in a bowl.
   • In a separate small bowl, combine 2 tablespoons of soy sauce, 1 1/2 tablespoons of rice wine or sake, 1 teaspoon of sesame oil, minced ginger, and 1 teaspoon of cornstarch.
   • Pour the marinade over the chicken cubes, tossing them to coat evenly.
   • Cover the bowl with plastic wrap and let the chicken marinate for 30 minutes in the refrigerator.

2. Cook the Chicken:

   • Heat a wok or large skillet over high heat.
   • Add 2 1/2 tablespoons of peanut oil and heat until very hot.
   • Add the marinated chicken cubes to the hot oil and cook, stirring occasionally, until the chicken becomes opaque and fully cooked, about 3-4 minutes.
   • Use a slotted spoon to transfer the cooked chicken to a plate and set aside.
   • Wipe out the wok or skillet with a paper towel to remove any excess oil.

3. Prepare the Sauce and Vegetables:

   • Reheat the wok or skillet over high heat.
   • Add the remaining 2 tablespoons of peanut oil and heat.
   • Stir in the chopped scallions, minced garlic, and hot chile paste, and stir-fry briefly for about 15 seconds.
   • Add the sliced water chestnuts to the pan and stir-fry over high heat for approximately 1 1/2 minutes to heat them through.

4. Make the Sauce:

   • In a small bowl, mix together the chicken broth, sugar, black vinegar, Worcestershire sauce, and 1 1/2 tablespoons of cornstarch until well combined.
   • Pour the sauce mixture into the pan with the vegetables, stirring continuously to prevent lumps, and cook until the sauce thickens.

5. Combine and Serve:

   • Return the cooked chicken to the pan with the thickened sauce.
   • Add the roasted cashews to the pan and toss everything together lightly to coat the chicken and cashews with the sauce.
   • Heat through for another minute or two.
   • Transfer the Chile Chicken with Cashews to a serving platter and serve hot with steamed rice and your favorite vegetables.

This delightful dish is sure to warm your taste buds with its savory flavors and satisfying textures. Enjoy the fusion of Chinese and Asian-inspired cuisine right in the comfort of your home!