Stir-Fried Spicy Chicken with Orange Zest and Crispy Cashews

Name: Stir-Fried Spicy Chicken with Orange Zest and Crispy Cashews
Yield: Serves 2 to 3 as a main course, 4 to 5 as part of a multicourse meal
Cuisine: China
Ingredients: 1 teaspoon paper-thin red Fresno chili rings; 2 cups Napa cabbage or ruby chard squares (1 inch); 1 tablespoon cornstarch dissolved in 1½ tablespoons cold chicken stock or water; 1 tablespoon cider vinegar; 1 cup finger-lengths Chinese broccoli or broccoli rape, or 1 carrot, diagonally cut into plain or rippled coins; 1 tablespoon balsamic vinegar; 1½ cups China Moon Infusion, China Moon Double Stock, or unsalted chicken stock; Grated zest of 1 scrubbed small orange; ½ teaspoon finely minced red Fresno chilis, or ¼ to ½ teaspoon dried red chili flakes; 2 tablespoons thinly sliced green and white scallion rings; 1 tablespoon finely minced garlic; 1 tablespoon finely minced fresh ginger; 1 pound skinless, boneless fresh chicken breasts (2 pounds with skin and bone), cut into 1-inch cubes; 1 tablespoon cornstarch; 1 teaspoon kosher salt; 1 tablespoon Chinese rice wine or dry sherry; 1 large egg white; 2 tablespoons freshly squeezed, strained orange juice; 2 tablespoons hoisin sauce; 2 teaspoons Chinese rice wine or dry sherry; 2 teaspoons soy sauce; 8 to 10 ears fresh baby corn, halved lengthwise if large, or ½ cup fresh corn kernels; 2 to 3 tablespoons corn or peanut oil, for stir-frying; 1 red (bell) pepper, cut into ¾-inch squares; 1 small yellow onion, cut into ¾-inch squares; ⅓ cup fried or roasted cashews, for garnish; 1 teaspoon paper-thin yellow wax chili rings

Preparation info

Serves
2 to 3
as a main course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

The flavors of chili, orange, and hoisin are wonderful together, the heat and zest of the first two providing relief from the sweetness of the third. Add to the dish the combination of plush chicken cubes and crispy cashews, and you have an entrée that is a sure crowd-pleaser. This is the sort of thing I can serve to both spice-lovers and meat-and-potatoes parental types—a rare achievement for any single dish.

Ingredients

Asia
China
Dinner
Spicy

Ingredients

Method