Almost Dad’s Cashew Chicken

I’ve mentioned it before in other posts, but my father wrote a cookbook for my family as Christmas gifts in 1994. This recipe is included in that cookbook. So, why is it “almost” Dad’s? As much as I’d like to be able to consult my father about changes, that’s not possible so I try to stick to the recipe as much as possible but substitutions are sometimes necessary. Also, my father’s written recipes often just have brief instruction or things that are available now were not available when he wrote the cookbook 25 years ago.

Ingredients

• 2 tsp soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil
• 2 tsp grated or pulped fresh ginger
• 1 lb. raw chicken, cut into bite-size pieces (white and/or dark meat)
• 2 green onions, sliced very thin, white and green parts separated
• 1 TBSP oyster sauce
• 3 TBSP water
• 2 TBSP cornstarch
• 6 whole water chestnuts, sliced (or one small can of presliced, drained)
• 1/2 cup bamboo shoots, sliced (or one small can of presliced, drained)
• 4 oz can of small button mushrooms, drained (see notes)
• 1/8 tsp granulated white sugar
• 1 cup whole raw cashew nuts
• High smoking point oil for frying, like peanut/groundnut/avocado
• Hot cooked rice to serve (optional)

Instructions

1. In a small bowl, whisk together the soy sauce, cornstarch, sesame oil, and ginger. Add the chicken and green onion. Marinate for at least 20 minutes or up to 3 hours in the fridge.
2. In a small mixing jug (see notes), whisk together the oyster sauce, water, and cornstarch. Set aside until needed (this is the sauce).
3. Heat a wok or large heavy skillet over high heat. Add 3 tablespoons of oil and quickly brown the cashew nuts, stirring constantly. As soon as they start to turn brown, remove them with a slotted spoon or spider. Drain on a paper towel. Set aside until needed.
4. Add the chicken and Stir fry for about 3 to 5 minutes, or until just cooked through. Remove to a bowl with a slotted spoon or spider and set aside.
5. Add a tablespoon of oil and the bamboo shoots, water chestnuts, mushrooms, and sugar. Cook stirring constantly for a minute or two, then add back in the chicken along with the sauce.
6. Stir fry quickly but gently until the sauce is thickened, everything is evenly coated, and the chicken is cooked through. Remove from the heat and stir in 3/4 of the green onion sliced green parts and 3/4 of the browned cashews. Remove everything from the wok to a serving plate or bowl. Garnish with cashew nuts. Serve immediately over hot cooked rice.

Makes 4 Servings

Notes

• I like to sub in shiitake mushrooms. I soak them in boiling water and reserve the water to use as “the water” in the sauce and the marinade.
• My father always saved little glass jars with lids and mixed his stir fry sauces in them. He didn’t whisk them, just gave them a good shake. It worked perfectly and I generally use this method. If you don’t have a little jar to use, whisking in a small jug or bowl works fine.