Panda Express Thai Cashew Chicken
Copycat Recipe
Serves 4
2 boneless skinless chicken breasts
2 tablespoons soy sauce
1/4 cup hoisin sauce
1/4 cup peanut oil
1/2 cup salted cashews
2 tablespoons cornstarch
2 tablespoons dry sherry
1/2 cup chicken broth
1 (8 ounce) can bamboo shoots, drained and sliced
Cut chicken in 1 inch cubes. In a bowl, mix sauce of cornstarch, soy sauce, sherry, hoisin sauce and chicken broth. Heat oil in wok (or fry pan). When oil starts to smoke, add chicken and stir fry for 5 minutes Stir in bamboo shoots. Pour sauce over chicken and stir until sauce thickens. Stir in cashews. Garnish with mandarin orange sections, cilantro, and/or green onions sliced on the bias. You can check the readiness of the oil by putting the tip of a wooden chop stick in the oil and when bubbles form around it, the oil is ready.
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