Asian Dinner Main Course: Cashew Chicken

Adapted from Williams-Sonoma Food Made Fast Asian

Serves 4

3 Tbsp soy sauce
1 Tbsp rice wine
2 tsp grated ginger
1 pound boneless, skinless chicken breast cut into bite sized pieces
1 tsp Worcestershire sauce
1 tsp Asian sesame oil
1/2 tsp sugar
1/4 tsp cornstarch
3 Tbsp corn oil
2 green onions, chopped
1 cup roasted cashews
1 fresh Asian hot pepper, chopped

In a large bowl, stir together 2 tablespoons of soy sauce, the wine, and the ginger. Stir in the chicken to coat evenly and set aside for at least 15 minutes.

In a small bowl, combine 2 tablespoons water, the remaining 1 tablespoon soy sauce, and the Worcestershire sauce, sesame oil, sugar, and cornstarch and stir to dissolve the sugar and cornstarch. Set aside.

Heat wok over high heat until very hot and add 2 tablespoons of the corn oil. Remove the chicken from the marinade, draining well, and discard the marinade. Add the chicken to wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl. Return the pan to medium heat and add the remaining 1 tablespoon corn oil. Add the green onions and stir-fry for about 10 seconds until fragrant. Return the chicken to the pan and add the cashews and pepper. Give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, 1-2 minutes.