Chicken and Cashews

This recipe is based off of the one from Cooks' Country (subscription required).

NOTES:

1. Make plans to have rice with the meal.
2. The recipe below is rewritten for two people. Amounts for full recipe for 4-5 people are in parentheses.
3. Slicing whole chestnuts just before preparing the dish prevents them from getting waterlogged (which they do in the can if you buy pre-sliced water chestnuts).
4. A number of items can be prepared ahead of time.
5. Allow 30 minutes to 2 hours for marinating the chicken.


INGREDIENTS:

For the marinade
1/4 cup mirin (1/2 cup), divided this way:

• 1-1/2 Tbl (3 Tbl)
• remaining mirin (set aside set aside for sauce, below)

1 Tbl soy sauce (2 Tbl)
1 Tbl toasted sesame oil (2 Tbl)
1 Tbl cornstarch (2 Tbl)

For the sauce mixture
1/2 cup low sodium chicken broth (1 cup)
1-1/2 Tbl Worcestershire sauce (3 Tbl)
Remaining mirin (see above)
2 Tbl soy sauce (4 Tbl)
1 tsp sesame oil (2 tsp)
2 tsp cornstarch (4 tsp)

For the rest of the stir fry
2 (about 3/4 lb) boneless skinless chicken breasts (4, about 1-1/2 lbs)
1 Tbl vegetable oil (2 Tbl)
4 oz snow peas (8 oz)
1/2 Tbl fresh grated ginger (1 Tbl)
3 garlic cloves (6 cloves)
1/8 tsp red pepper flakes (1/4 tsp)
1/2 can of whole water chestnuts (1 can)
1/2 cup cashews (1 cup)


PREPARATION:

Preparing items ahead of time

• Roughly chop and then toast the cashews.
• Prepare the marinade and then marinate the chicken for at least 30 mins and up to 2 hours.
• Snap off the snow peapod stems; remove the strings; cut each one in half, crosswise.
• Drain and slice the water chestnuts and set aside.

Preparing the marinade

1. In a medium bowl (large bowl), whisk together all the ingredients for the marinade.
2. Add chicken and toss to coat.
3. Cover the bowl and refrigerate for 30 mins to 2 hours.

Preparing the sauce

• When you are ready to prepare the meal, in a small (medium) bowl, whisk together all the ingredients for the sauce. Set aside.

Preparing the stir fry

1. Remove chicken from marinade and pat dry with paper towels. Divide into two batches.


2. Heat 1/2 of the vegetable oil in large nonstick skillet or wok over medium-high heat until just smoking.


3. Brown half of chicken, stirring occasionally, until no longer pink, about 4 minutes.


4. Transfer chicken to plate and tent with foil; repeat with remaining vegetable oil and remaining chicken.


5. Add remaining vegetable oil to empty skillet and heat over medium-high heat until shimmering.


6. Cook snow peas until bright green, about 1 minute.


7. Add ginger, garlic, and pepper flakes to pan and cook until fragrant, about 30 seconds.


8. Stir in water chestnuts and reserved broth mixture and cook, stirring constantly, until sauce is thickened, about 2 minutes.


9. Return chicken, along with any accumulated juices, to skillet and cook until heated through, about 1 minute.


10. Off heat, stir in cashews. Serve with rice.