Chicken, Cashews, and Miso in a Wok

Name: Chicken, Cashews, and Miso in a Wok (Tori to Kashunattsu no Miso Itame)
Cuisine: Thai
Ingredients: 10½ ounces boned and skinned chicken breasts, cut into 1-inch cubes; Pinch of salt; 4 tablespoons sake (rice wine); 4 tablespoons sake (rice wine); 1 egg white; 2 teaspoons potato starch or cornstarch; 2 teaspoons potato starch or cornstarch; 1 teaspoon sesame oil; 2 tablespoons akamiso (brown miso); 2 tablespoons akamiso (brown miso); 3 tablespoons sugar; 2 to 3 tablespoons vegetable oil; 4 to 5 akatogarashi or other small dried red chile peppers; 4 to 5 akatogarashi or other small dried red chile peppers; 1 tablespoon minced garlic; 3 ounces (½ medium) onion, cut into ⅜-inch-thick wedges; 3 scallions, both green and white parts, cut into 1-inch lengths; 1 cup raw cashew nuts; About 2 teaspoons tamari; Plain cooked white or brown rice; Plain cooked white or brown rice

Tori to Kashunattsu no Miso Itame

Preparation info

Yields
3 to 4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This recipe is inspired by the popular Thai and Chinese chicken-and-cashew or chicken-and-peanut preparations. Without using bottled oyster sauce, which is usually full of artificial ingredients, I can make a similar dish with healthy ingredients and great taste. Serve the dish with plain cooked white or brown rice.

Ingredients

10½ ounces boned and skinned chicken breasts, cut into 1-inch cubes
Pinch of salt
4 tablespo

Method

In a medium bowl, toss the chicken with the salt and 1 tablespoon of the sake. Add the egg white, potato starch or cornstarch, and sesame oil one at a time, vigorously tossing the mixture with your hands between additions. Refrigerate the chicken, covered, for 20 minutes.

In a small cup, combine the miso, sugar, and the remaining 3 tablespoons sake.

Bring a medium