FRY CHICKEN AND CASHEWS RECIPE

 FRY CHICKEN

Serves 4 as a main course with rice

Recipe from Grace Young, author of Stir-Frying to the Sky's Edge

WHAT YOU NEED

INGREDIENTS

1 pound boneless, skinless chicken breasts or thighs, cut into 1/4-inch-thick bite-sized slices

Vegetables
1 cup sugar snap peas, strings removed
1 cup cubed red bell pepper
1/2 cup whole roasted cashews

Aromatics
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes

Marinade
1 tablespoon minced garlic
1 1/2 teaspoons cornstarch
1 teaspoon soy sauce
1 teaspoon rice wine or dry sherry
1/2 teaspoon salt

Stir-fry sauce
1/4 cup chicken broth
2 tablespoons rice wine or dry sherry
1 teaspoon soy sauce

To cook:2 tablespoons grapeseed, canola, or peanut or vegetable oil
1/4 teaspoon salt

EQUIPMENT

14-inch flat-bottomed carbon steel wok, or 12-inch stainless steel sauté pan
Wok spatula, fish spatula, or another spatula with a thin metal blade

INSTRUCTIONS

• Prepare the ingredients: It is very important that all the ingredients are cut as directed in the ingredient list and ready to go before you put the wok on the stove. The most important key to making a good stir-fry is cutting each ingredient to a uniform size, as specified above. Cut the vegetables and set them aside in a bowl. Cut the aromatics as directed and set them aside as well.
• Marinate the chicken: Combine the chicken, garlic, cornstarch, 1 teaspoon of the soy sauce, 1 teaspoon of the rice wine, and 1/2 teaspoon of salt in a medium bowl. (Ingredient Note: Dry sherry is a very good substitute for rice wine, as good rice wine is harder to find in the United States.) Stir to coat the chicken evenly and until you can no longer see any dry cornstarch. Add 1 teaspoon of oil to the chicken and stir to combine. This extra oil prevents the chicken from sticking to the pan.
• Make the stir-fry sauce: In a small separate bowl, whisk together 1/4 cup chicken broth, 2 tablespoons rice wine or dry sherry, and 1 teaspoon soy sauce.
• Prepare your wok space: Set the bowls of chicken, vegetables and cashews, aromatics, and sauce near your stove. Also, have a very small bowl of water next to the stove.
• Heat the wok: Turn on a stove burner as high as it will go and set a wok on top. To determine when the wok is hot enough, start flicking droplets of water into the pan. As soon as a bead of water evaporates within 1 to 2 seconds of contact, the wok is heated and ready for stir-frying. Do not overheat the wok; if overheated, remove the wok, let it cool, and start over.
• Pull the wok off the heat and swirl in the oil: Pull the wok off the heat and add 1 tablespoon of oil. Pick up the pan and carefully swirl it to coat the bottom and sides. (If the oil smokes wildly the moment you add it, you've overheated the wok. Remove the wok from the heat and let it cool for a few minutes. When it's cool enough to handle carefully, remove the oil with paper towels, wash the wok, and start again.)
• Add the aromatics to the wok: Put the wok back on the heat. Add the ginger and red pepper flakes, and stir them for 10 seconds or until fragrant.
• Add the chicken to the wok: Push the ginger mixture up the sides of the wok. Carefully add the chicken and spread evenly in one layer in the wok. It should sizzle on contact (if not, this means the pan wasn't hot enough).
• Let the chicken sear for 1 minute: Start your timer so you can pace your cooking. Cook the chicken undisturbed for 1 minute, letting it sear.
• Stir-fry the chicken for 1 minute: Stir-fry the chicken for 1 more minute, stirring constantly and mixing with aromatics. Continue until the chicken is lightly browned but not quite entirely cooked through.
• Add the vegetables: Swirl the remaining tablespoon of oil into the wok down the side. Add the sugar snap peas, bell pepper, and cashews.
• Stir-fry for 1 minute: Sprinkle the remaining 1/4 teaspoon of salt over top. Stir-fry for one minute, or until the sugar snap peas are bright green.
• Add the sauce and stir-fry for 1 minute: Pour the sauce mixture around and down the sides of the pan instead of directly into the center (to prevent cooling the pan and lowering the cooking temperature). Stir-fry for 1 more minute, or until the chicken is just cooked through.
• Serve immediately: Transfer the stir-fry to a serving plate and serve immediately, while hot.