Stir-Fried Chicken With Cashews And Pine Nuts

Recipe Ingredients

3 tablespoons	45ml	Peanut oil
1 lb	454g / 16oz	Boneless skinless chicken breasts - cut 1 1/2" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Plum wine or sherry
1 tablespoon	15ml	Minced garlic
2 teaspoons	10ml	Chopped peeled ginger
1/2 teaspoon	2.5ml	Crushed chili pepper flakes
1 1/4 cups	296ml	Chicken Stock - (see recipe)
2 teaspoons	10ml	Wolfgang's Asian Rib Sauce - (see recipe)
1 cup	237ml	Sliced shiitake mushrooms
1/2 cup	118ml	Yellow bell pepper in 1" cubes
1/2 cup	118ml	Red bell pepper in 1" cubes
2		Scallions - cut 1" slices
1/4 cup	59ml	Cashews
1/4 cup	59ml	Pine nuts
4 tablespoons	60ml	Unsalted butter - (2 oz)

Recipe Instructions

In a 10-inch skillet or wok, heat the peanut oil until smoking.

Season the chicken lightly with salt and pepper and sear, about 1 minute on each side. Deglaze the pan with the plum wine or sherry and stir in the garlic, ginger and chili flakes. Pour in the stock and reduce by half (sauce will begin to thicken). Add the Asian Rib Sauce, mushrooms, peppers, scallion and nuts, and cook 1 or 2 minutes longer, stirring occasionally, until chicken is done. Stir in the butter and correct seasoning to taste.

Spoon the stir-fried chicken onto a large heated serving platter, arranging all the ingredients evenly throughout. Or divide among 4 heated plates and serve immediately.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

Rating

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4 (1 votes)

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