![]() Place all of the ingredients into a clean bowl and mix together until evenly combined. ![]() *** Any Asian style white rice of choice may be used after it has been prepared according to standard cooking instructions. ** Available at most supermarkets and specialty stores. Garnish with a sprinkle of sesame seeds and chopped parsley. Pour the Spicy Chicken Cashew into the bowl and over the rice. Place the steamed white rice into a serving bowl. Stir and toss all of the ingredients together until evenly combined and the sauce has thickened slightly. Add the chopped green onions into the wok. Stir and toss all of the ingredients together until each piece of chicken is evenly coated with the sauce. Separate the pieces of chicken if necessary while they are cooking.Īdd the spicy hoisin sauce, and cashews, into the wok. Continue to cook for another 3-4 minutes, or until the chicken has again become golden brown, crispy, and is cooked all the way through. Allow the chicken to cook undisturbed for approximately 3-4 minutes, or until it has turned golden brown and crispy on the bottom side. ![]() Spread the chicken out so that they are not too close together. Add the batter coated chicken pieces (a little at a time) into the wok. Using a small rubber spatula, gently fold the ingredients together until each piece of chicken is evenly coated with the batter. Ladle the rice flour batter into the bowl with the chicken. Gently toss the flour and chicken together until each piece of chicken is evenly coated with the flour. Sprinkle the seasoned rice flour over the chicken. While the oil is heating place the chicken pieces into a small clean mixing bowl. Place a wok (or sauté pan) over medium high heat. Green Onions, chopped into 1/4" piecesġ0 oz Steamed White Rice (short, medium, or long grain)*** Chicken Breast, cut into 1" to 2" piecesġ oz.
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