This recipe will be easiest with the participation of at least two people. Read through the whole recipe before starting to cook.Note:
This version of the recipe uses 3x the amount of sauce that the original recipe called for. If you prefer less sauce, reduce the sauce ingredients proportionately.Note:
This recipe is low-sodium and (if you get GF oyster sauce) gluten-free. If those things don't matter to you, you can use regular soy sauce in place of the tamari and add salt or soy sauce to taste.Note:
If you use a frying pan or skillet, use one that's at least 14" in diameter. If you don't have one that big, allow extra time for frying the ingredients in batches.IngredientsMeat
20 oz (1.25 pounds) chicken breastVeg
1 head broccoli
1 tin water chestnuts
1 tin bamboo shoots
1 tin baby cornTenderizer
1 Tbsp baking soda (approx. 1 tsp per 7 oz of meat)Marinade
1 Tbsp rice wine or sherry
2 Tbsp cornstarchSauce
2 Tbsp cornstarch
1 cup cold water
1 Tbsp rice wine or sherry
3 Tbsp oyster sauce
1.5 tsp sesame oil
3 Tbsp low-sodium tamari
1 Tbsp sugarCooking
2 Tbsp oilRice
2 cups white rice
4 cups waterEquipment
Measuring cups and spoons
Large pot with lid
Metal steamer basket
Wok (preferred) or large pan or skillet with lid
Stove (1 burner)
0) Mise en place.
Have all your ingredients handy, but don't cut or measure them just yet; there's time to do all that while the chicken tenderizes and marinates.
1) Tenderize the chicken.
Cut up the chicken. Put the pieces in a bowl and add the baking soda. Mix thoroughly with a spoon or gloved hands. Let it rest for 15 minutes.
While the chicken tenderizes, perform steps 2, 3, and 4.
2) Make the rice.
Put the rice and water in the rice cooker and press "white rice".
3) Prep the vegetables.
Fill the large pot about 3/4 of the way with water, cover it, and put it on to boil. Rinse the broccoli, chop it, and put it in the steamer basket. Drain and rinse the tinned vegetables, chop the corn up if necessary, and put them in a bowl. Peel and dice the carrots and add them to the same bowl.
4) Blanch the broccoli.
When the water boils, lower the steamer basket full of broccoli into it. Wait about 15 seconds for the broccoli to turn bright green, then remove the basket and place it in a bowl so the rest of the water can drain out.
The chicken is now tender.
5) Marinate the chicken.
Mix the marinade ingredients in a large bowl. Put the chicken in a strainer. Very thoroughly rinse the baking soda off the chicken under cold running water. Shake the strainer to get most of the water off the chicken. Put the chicken in the bowl with the marinade and mix thoroughly with a spoon or gloved hands. Let it rest for 10 minutes.
While the chicken marinates, perform step 6.
6) Make the sauce.
Measure the cornstarch into a mixing bowl. Add the water in a slow stream while whisking, to minimize cornstarch lumps. Add the rest of the ingredients and mix well.
The chicken is now marinated.
7) Pre-cook the chicken.
Have a clean bowl handy next to the stove. Heat 1 Tbsp of oil in the wok over high heat until very very hot. Add the chicken and fry it, stirring rapidly and separating all the pieces, until the surface is opaque, about 5 to 7 minutes. Set it aside.
8) Pre-cook the vegetables.
Heat 1 Tbsp of oil in the wok over high heat until very very hot. Add the non-broccoli vegetables and fry them, stirring rapidly and separating all the pieces, until mostly cooked, about 5 minutes.
9) Add the chicken and sauce.
Put the chicken back in the wok with the vegetables. Whisk the sauce and pour it over the chicken and vegetables. Fry, stirring frequently, for 2 minutes. If the sauce threatens to scorch, turn the heat down.
By now the rice should be done. If it's not, turn off the heat under the wok and leave it uncovered until the rice is done. Then return the wok to high heat.
10) Add the broccoli and finish cooking.
Add the broccoli to the wok and mix well. Fry, stirring frequently, for 2 minutes. Cover the wok or pan with a lid for 1 minute. Verify that the chicken is fully cooked. If it's not, continue stir-frying uncovered until it is.
Dish rice into bowls and top with stir-fry.
Dish rice into single-serving containers and top with stir-fry. Keeps for about 5 days in the refrigerator. Does not freeze well.Sources:http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/2/http://recipes.howstuffworks.com/tools-and-techniques/cooking-with-cornstarch.htm