Tuesday, March 20, 2007

Chicken Glazed in Hoisin Sauce (or Cashew Chicken)

2-3 boneless, skinless chicken breasts, about 1 pound
6 Tbsps. peanut or corn oil
5-6 cloves garlic, peeled and chopped fine (optional)
4-5 scallions, cut into 1-inch sections, white and green parts separated
1-1 1/2 Tbsps. Shaohsing wine or medium-dry sherry
3 Tbsps. hoisin sauce
1 cup roasted cashew nuts


1/2 tsp. salt
1/4 tsp. white pepper
2 tsps. Shaohsing wine or medium-dry sherry
1 tsp. cornstarch
1/2 egg white, lightly beaten
2 tsps. sesame oil

Rinse chicken in warm water; pat dry with paper towels. Dice clean chicken into bite-size pieces and place in a medium-sized bowl.

Add the salt, pepper and wine (or sherry) to the chicken. Sprinkle with the cornstarch and stir in the half egg white to coat. Let marinate for 15 to 30 minutes. Blend in the sesame oil.

Heat a wok over high heat. Pour in 5 tablespoons of the oil and swirl it around. Add two-thirds of the garlic and the white scallions. Stir with the wok scoop or metal spatula a few times, then add the chicken. Sliding the scoop or spatula to the bottom of the wok, turn and toss for about 2 minutes, lowering the heat so that the chicken does not become tough. Splash in the wine or sherry around the side of the wok. As soon as the sizzling dies down, transfer the chicken, still a little undercooked, to a warm dish.

Increase the heat, adding the remaining 1 tablespoon of oil and swirl it around. Add the remaining garlic, and as it sizzles, add the hoisin sauce and stir well. Return the chicken to the wok and toss in the sauce to glaze until just cooked. Mix in the cashew nuts and green scallions. Transfer to a warm serving dish.

Serve immediately over rice.

Excellent with egg rolls or potstickers.

Serves 4


I used chicken tenders (tenderloin removed), omitted the garlic, and used a large nonstick frying pan instead of a wok. I didn't use as much oil (maybe just 3 tablespoons in all).

Adapted from original recipe in DK Living: Yan-Kit's Classic Chinese Cookbook

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