[CH] Last Night's Dinner - Stir-Fried Chicken w/Pine nuts & Cashews
RisaG (radiorlg@yahoo.com)
Fri, 7 May 2004 09:48:50 -0700 (PDT)
This was last night's dinner. It was quite good.
Make sure if you make this that you let the sauce
reduce by half. It must thicken a bit. If it doesn't,
use a cornstarch slurry to thicken it at the last
moment, just like the Chinese do.
I adapted this from a Wolfgang Puck recipe. The dish
was made at his restaurant Chinois on Main.
Delicious.
* Exported from MasterCook *
Stir-Fried Chicken w/Cashews & Pine
Nuts
Recipe By : adapted from Adventures in the Kitchen
by Wolfgang Puck
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Poultry
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
1 1/2 tb vegetable oil
1 lb boneless skinless chicken
thighs -- in chunks
salt and pepper
1/4 cup rice wine
1 tb garlic -- minced
1 ts ginger root -- peeled &
chopped
1 1/2 tsp crushed red pepper
1 cup chicken broth
1 cup portobello mushrooms --
chopped
1/2 yellow bell pepper -- chopped
1/2 red bell pepper -- chopped
1/4 cup cashews
1/4 cup pine nuts
1 tb unsalted butter
In a wok, heat the oil until smoking.
Season chicken with salt and pepper and sear, about 1
minute, on each side. Deglaze pan with rice wine and
stir in garlic, ginger and pepper flakes. Pour in the
broth and reduce by half until sauce gets a bit thick.
Add mushrooms, peppers, and nuts. Cook 1-2 minutes
longer, stirring. Stir in butter and correct
seasoning.
To serve: Divide mixture among 3-4 heated plates and
serve immediately.
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Serving Ideas : Sesame Asparagus
RisaG
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