ANDY'S CASHEW CHICKEN
Steps:
- Marinate chicken for 1/2 hour. 1. Drain the chicken in a collander capturing the excess marinade. To the excess marinade add a heaping tablespoon of cornstarch. Mix in the corn starch until there are no lumps. 2. Make the double strength chicken stock by adding 2 bullion cubes to 1 cup of water and placing it in the microwave for 2 minutes on the high setting. Stir the stock until the cubes have dissolved. (You can use granulated bullion in place of the cubes). 3. Heat your wok over high heat until it is very hot. 4. Add peanut oil. 5. When the peanut oil starts to smoke add the 7 dried red peppers. Let the peppers cook. The longer they cook the hotter the dish. 6. Add the raw cashews and stir them around in the hot oil for about 15 seconds until they start to brown. 7. Add the chicken stirring it so that it does not stick. Let the chicken cook, stirring it occasionally, until it has cooked through. 8. Add the Hoisin sauce and stir the chicken and cashews until they have been coated with the Hoisin sauce. Add the chicken stock and bring it to a boil. Add the cornstarch marinade mixture and stir the contents of the wok until the sauce thickens.
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