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Dining Tip: Cashew Chicken with Bok Choy

A fresh match for Riesling

Posted: June 24, 2013

• 1 1/2 pounds boneless chicken breast

Marinade:
• 2 tablespoons soy sauce
• 2 tablespoons Chinese rice wine or Sherry
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 2 heads baby bok choy
• 1 cup vegetable oil

Sauce:
• 2 tablespoons minced scallions
• 2 tablespoons minced ginger
• 1 tablespoon chili paste with garlic
• 3 tablespoons Chinese rice wine or Sherry
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons Chinese vinegar (or balsamic vinegar)
• 1/2 cup chicken broth
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1 1/2 cups roasted cashews

1. Cut the chicken into 3/4-inch cubes, then place in a large bowl with the marinade ingredients. Let stand for 20 to 30 minutes.

2. Have a strainer and a bowl ready for the next step. In a wok, heat the vegetable oil to 375°F. When it reaches this temperature, a small piece of chicken or bread will float immediately to the surface instead of sinking. Add the chicken and let it fry, stirring gently, for about 2 minutes, or until it starts to brown lightly. Carefully ladle or pour the contents of the wok into the strainer, letting the oil drain into the bowl.

3. Return the wok to high heat. When it is hot, use 2 tablespoons of the frying oil to stir-fry the scallions and ginger for a few seconds, then add the chili paste and stir for about 10 seconds longer. Add the remaining sauce ingredients, except for the cornstarch and cashews. When the mixture comes to a boil, rapidly stir in the cornstarch paste. The sauce should thicken almost immediately. Taste, and adjust for seasoning.

4. Finally, stir in the drained cooked chicken, the bok choy and the cashews. Transfer the mixture to the serving plate. Serve with white rice. Serves 6.


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