- Prep: 15 min
- Cook Time: 6 min
- Total: 21 min
- Serving: 4 Servings
This is a perfect mid-week dish to get out on the dinner table in a hurry. Make sure the cashews are roasted for extra flavor and crunch.
- 3 tablespoons soy sauce
- 1 tablespoons rice wine or dry sherry
- 2 teaspoon grated fresh ginger
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon cornstarch
- 3 tablespoons peanut oil
- 2 green onions, chopped
- 1 cup salted roasted cashews
- Mix together the soy sauce, rice wine and ginger in a large bowl and then add the chicken turning to coat. Set aside for 15 minutes to marinate.
- In the meantime, combine 2 tablespoons water with the remaining 1 tablespoon soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch. Mix until both the sugar and the cornstarch have totally dissolved in the mixture.
- Place a wok or large sauté pan over high heat and add 2 tablespoons of the peanut oil. Drain the chicken from the marinade and add to the pan and stir-fry for 4 minutes. Remove the chicken from the pan and set aside on a plate.
- Add the remaining 1 tablespoon of peanut oil to the pan and turn the heat up to high. Add the green onions and sauté for 15 seconds.
- Add the chicken back into the pan with the cashews and cook for 1-1/2 minutes. Serve immediately over Chinese noodles or steamed white rice.